March 16, 2018
1 tbsp. olive oil
3 garlic cloves, minced
10 oz. frozen spinach – squeeze it dry
Salt and black pepper
1 can (or 15 oz.) of white beans – drain them
1 tablespoon of lemon juice
½ teaspoon ground coriander
½ teaspoon ground cumin
2 large flour tortillas
Heat the oil in a saucepan on medium heat.
Add garlic and cook for 30 seconds.
Add spinach and sprinkle salt and pepper.
Add beans, lemon juice, coriander, and cumin.
Cook for about 5 minutes until spinach is cooked.
Mash the beans while cooking.
Place tortillas on flat surface and divide the spinach mix between the 2.
Spread the mix on half of the tortillas and fold the other half over the mix.
Heat a pan and place tortillas in one at a time. Press flat with a spatula and cook until brown on bottom – about 3 minutes. Flip and repeat
Makes 2 servings.
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