This is my very own healthier version of one of my favorite Mexican treats, and it’s super fast and easy. Perfect!
4 sprouted-grain or whole grain tortillas (burrito size)
About 2 c. black, pinto, or really just about any beans, cooked & drained
2 T. olive oil
2-3 cloves garlic, crushed
Generous pinches of: chili powder, cumin
1/2 c. cheese, shredded (cheddar, mozarella, etc.)
Generous handful of raw spinach leaves (or frozen ones, thawed and drained)
Preheat oven to 375.
Put the beans, olive oil, garlic, chili powder, and cumin in a bowl and mash with a potato masher until they look kinda like refried beans. Season to taste with salt and pepper.
Spread the bean mixture on two of the tortillas. Next spread a layer of spinach leaves. Then sprinkle the cheese and the salsa.
Top with the remaining tortillas and bake in the oven for about 15 minutes. If you bake them directly on the rack they are a little tricky to get in and out of the oven, but they will be crispier. Otherwise you could do them one at a time on a pizza pan.
Garnish with a little plain yogurt (full-fat will remind you much more of sour cream than lowfat will) and some fresh cilantro, if you like. This serves two very hungry adults or two normal adults plus two toddlers.