from The Six O'Clock Scramble by Aviva Goldfarb
1 tablespoon olive oil
2 cans (15 oz each) pinto beans, drained and rinsed
1/2 cup mild salsa (you could definitely go medium on this), plus additional for serving
9 oz baby spinach
1/2 cup shredded Cheddar or Monterey Jack cheese
6 large flour or whole wheat tortillas
In a large skillet, heat the oil over medium heat. Add the beans and salsa and cook them for several minutes, stirring them occasionally.
In a loosely covered bowl, wilt the spinach in the microwave, about 2 minutes.
Add the spinach to the beans and salsa and stir it gently (you can also keep it separate if anyone in your house is afraid of green food). Remove the bean mixture from the heat and add the cheese. Stir it gently until the cheese is melted.
Warm the tortillas in the microwave (about 1 minute on high).
Put a scoop of the bean-spinach mixture in the lower middle of each tortilla. Add additional salsa and guacamole (optional), if desired. Fold half the tortilla up over the beans and roll it up to secure it.