- ¼ c chopped onion
- 1 (10 oz) pkg frozen spinach, thawed
- 1 (15 1/2 oz) can black beans, rinsed and drained
- 2 tsp lemon juice
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 4 (8") flour tortillas
- 2 c shredded Mexican cheese, divided (vegan)
- Salsa (optional)
- Sour cream (optional) (vegan)
Saute onion, spinach, beans and lemon juice in hot oil in large skillet. Add garlic powder, cumin, chili powder and salt; stir well. Cook 5 to 7 minutes or until spinach is heated through; remove from heat.
Place 1 tortilla in lightly greased skillet. Layer with ¼ C of the cheese, 1/3 C spinach mixture and an additional ¼ C of the cheese. Fold in half; press lightly. Cook 1 to 2 minutes on each side or until cheese melts. Repeat with remaining tortillas, cheese and spinach mixture. Serve with sour cream and salsa, if desired.