Spinach and bean burrito wrap

Here is another good one. Though we didn't have any yogurt, other than vanilla ... And I thought we had black beans but really we had red kidney beans.... So it wasn't exactly by the recipe, but Dan and I loved it none the less. Next time we will be sure to have black beans, and I'll probably add some cilantro as well! numz. Here's the original site I found this!

Ingredients

• 6 cups baby spinach, loosely packed
• 1 (15 ounce) can black beans, rinsed and drained
• 1-1/2 cups cooked brown rice or Mexican Rice, (recipe for Mexican Rice recipe)
• 1/2 cups chopped romaine heart lettuce
• 1/2 cup grated cheddar cheese, reduced-fat
• 1/2 cup salsa (recipe), optional Pico de Gallo
• 6 tablespoons Greek yogurt, fat-free
• Kosher or sea salt to taste
• 6 (8" whole grain) wraps or tortillas

Directions

To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.

Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.

Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2" on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.

Read more at http://skinnyms.com/spinach-bean-burrito-wrap/#ZcW36IHPIDimIt7R.99