Spinach and black bean burrito bowl

For the spinach

1 tablespoon olive oil

1 small yellow onion, quartered and thinly sliced

3/4 teaspoon salt, plus a pinch

4 cloves garlic, minced

1 medium tomato, chopped

1 1/2 teaspoons ground cumin

1/2 cup dry white wine

8 oz baby spinach ~  about 6 cups

2 (15 oz) cans of black beans, rinsed and drained ~ 3 cups

For serving

4 cups cooked brown rice or quinoa


Chopped fresh cilantro

Hot sauce

Prepare a large heavy bottomed pan over medium high heat and add the oil. Saute the onion in the oil with a pinch of salt for 5 minutes, until translucent. Add the garlic and saute until fragrant, about 30 seconds.

Add the tomato, cumin and remaining 3/4 teaspoon salt and saute for 1 minute, so that the tomatoes release some of their moisture.

Add the white wine and turn up the heat to bring to a boil for minute or so. Lower the heat and add the spinach in batches, tossing to get it to cook down. Add the black beans and heat through, about 2 minutes.

Taste for seasoning and serve over rice, topped with guacamole and cilantro.

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