For [[A list of recipes that Maneet can cook]]. ## Ingredients ### Veggies & Aromatics - [ ] 2 tablespoons olive or vegetable oil - [ ] 1 medium onion, diced small - [ ] 2 large cloves garlic, minced (we used 4) - [ ] 1 fresh jalapeño or habanero pepper, minced *(optional – we skipped this)* - [ ] 1 bell pepper, diced ### Seasonings & Paste - [ ] 1 teaspoon ground cumin - [ ] 2–3 teaspoons ground chili powder, to taste *(we eyeballed this)* - [ ] 2 tablespoons tomato paste ### Main Filling - [ ] 1 (14-ounce) can diced tomatoes, drained and lightly rinsed - [ ] 2 (15.5-ounce) cans black, red, or pinto beans, drained and rinsed - [ ] 2–3 teaspoons kosher salt, to taste - [ ] 1 ½ cups corn kernels *(we used 1 can; fresh, canned, or frozen all work)* - [ ] 5 ounces baby spinach, roughly chopped ### Extras - [ ] 1 lime, halved (half for juice, half to taste) - [ ] 8 large burrito-sized flour tortillas - [ ] 8 oz (about 2 cups) grated Monterey Jack or Pepper Jack cheese - [ ] 1 cup crumbled cotija cheese *(optional – we didn’t use this)* - [ ] Hot sauce, to taste --- ## Instructions 1. **Heat a pan** over medium heat. Once hot, add the oil. 2. Add **onion, garlic, jalapeño (if using), and bell pepper**. Cook for 3–4 minutes until soft. 3. Stir in **cumin, chili powder, and tomato paste**. Cook for 1 minute. 4. Add the **diced tomatoes** and simmer for another minute. 5. Add the **beans** and cook for 2–3 minutes more. 6. Add **salt to taste** and a little more chili powder if desired. 7. Stir in the **corn and chopped spinach**. Increase heat if needed and cook until spinach is wilted and everything is warm. 8. Turn off the heat. Squeeze in **juice from half a lime**. Let the filling cool slightly. --- ## Assembling the Burritos 1. Lay a tortilla on the counter. Spoon filling onto the lower third. 2. Sprinkle with cheese and add hot sauce if desired. 3. Fold the bottom over the filling, tuck in the sides, and roll tightly. 4. Place seam-side down. Repeat for remaining tortillas. 5. Grill in a skillet until **browned on each side** (this helps seal them). [How to fold a burrito (YouTube)](https://youtu.be/IAbpVXEUt_c) --- ## Freezing & Reheating ### To Freeze - Wrap each burrito individually in **foil** (best for oven) or **plastic wrap**. - Store in a freezer bag with all air pressed out. - Keeps for several months or until freezer burn affects flavor. ### To Reheat (Oven) - Preheat oven to **375°F**. - Heat foil-wrapped burrito for **40–50 minutes**. - Test with a toothpick: insert for 10 seconds — if it’s warm, the burrito is ready. ### To Reheat (Microwave) - Unwrap and place burrito on a plate. - Microwave for **3–5 minutes**, turning halfway. - Use the toothpick test for doneness. Source: https://smittenkitchen.com/2023/03/bean-and-vegetable-burritos/