Recipe By Maryellen Driscoll

Chipotle chiles in adobo lend a nice smoky overtone to this meatless meal, while toasted pepitas folded into the filling give it an unexpected crunch.

Nutritional Information (per serving): 
Size: based on four servings; Calories (kcal): 510; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 6; Protein (g): 19; Monounsaturated Fat (g): 10; Carbohydrates (g): 63; Polyunsaturated Fat (g): 4; Sodium (mg): 1020; Cholesterol (mg): 15; Fiber (g): 9

Serves 4

Ingredients

• 4 burrito-size (9- to 10-inch) flour tortillas
• 
15 grape tomatoes, quartered lengthwise (from 1 pint)
• 2 tablespoons fresh lime juice; more as needed
• 
¼ cup chopped fresh cilantro
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 

¼ cup raw pepitas (optional)
• 1 teaspoon seeded and minced chipotle plus 1 teaspoon adobo sauce (from a can of chipotles en adobo)
• 
3/4 teaspoon ground cumin
• 1 19 ounce can black beans, drained and rinsed
• ½ cup grated sharp cheddar cheese
• 1½ ounce baby spinach (about 1½ cups)
• 
¼ to ½ cup sour cream (optional)

Directions

1. Heat the oven to 250°F. Wrap the tortillas in aluminum foil and warm in the oven.

2. Meanwhile, in a small bowl toss the tomatoes with 1 tablespoon of the lime juice, about 1½ tablespoons of the cilantro, and a generous pinch of salt. Set aside.

3. If using the pepitas, heat 1 tablespoon of the olive oil and the pepitas in a 12-inch skillet over medium heat. Cook, stirring frequently, until they are puffed and some are golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the pepitas to a plate lined with a paper towel. Sprinkle with a generous pinch of salt and toss.

4. Return the pan to medium heat. Add the remaining 1 tablespoon olive oil. (Or if not using pepitas, heat the 2 tablespoons oil over medium heat.) Add the chipotle, adobo sauce, and cumin. Stir to blend into the oil, and then add the beans and 2 tablespoons water to the pan, stirring to blend.

5. Simmer until warmed through, about 2 minutes. Reduce heat to low. Mash about half of the beans with a fork. Stir in the cheddar and the remaining 2½ tablespoons cilantro and 1 tablespoon lime juice.

6. Season to taste with salt. If the beans seem too thick, add a tablespoon or two of water to thin to a soft, spreadable consistency.

7. Working with one tortilla at a time, spread about ¼ of the beans along the bottom third of a tortilla. Top with ¼ of the spinach, and sprinkle with about ¼ of the tomatoes and pepitas (if using). If you like, add a little lime juice and sour cream on top. Fold the bottom edge over the filling, fold in the sides, and roll up the burrito.