Bean Burritos - Corn Tortillas

8-10 corn tortillas, warmed
refried beans (recipe follows)
queso fresco cheese, grated
baby spinach leaves
tomato, diced
taco sauce
sour cream
fresh cilantro leaves, minced

Lighter Refried Beans
2 TBSP canola oil
1 medium onion, minced (I sprinkled liberally w/ onion powder instead)
2 medium cloves garlic, minced
1/2 tsp ground cumin
2 15-ounce pinto beans, rinsed and drained
1 cup water
salt
pinch cayenne pepper

1. Heat the oil in a large nonstick skillet over medium heat until shimmering. Add the onion and cook until lightly browned, about 7 minutes. Add the garlic and cumin and continue cooking until fragrant, about 1 minute.

2. Add the beans and water. Use a potato masher to mash the beans into a coarse puree. Continue cooking until the beans are fairly dry, stirring to prevent burning or scorching. (8-10 minutes) Add salt to taste and the cayenne pepper.

from p 434, A Year in a Vegetarian Kitchen by Jack Bishop

Notes: Until I can find flour tortillas without trans fat (sigh) we'll probably be switching to corn tortillas. Luckily, the kids really liked these! You could use any refried beans, but this is the recipe we tried last night.