Dinner: Bean and Salsa Burritos (Vegetarian)

This recipe is adapted from one I found in Parenting magazine. In that recipe, the filling was turned into "sloppy joes" and put on hamburger buns. I found this to be too sloppy as the beans kept dropping all over the place. Plus, with all the salsa flavor, it just tasted more appropriate on a tortilla.

Ingredients:
2 tsp oil
3 minced garlic cloves
2.5 cups rinsed and drained canned beans (two 15 ounce cans of black beans or kidney beans or a combination of the two)
15 ounce jar mild, chunky salsa
1 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 tsp dijon mustard (could omit when making burritos)
1/2 tsp cumin
1/4 tsp salt
Shredded cheddar cheese
Tortillas or whole-wheat buns

Instructions:
1. In a skillet, heat oil over medium heat.
2. Add garlic and saute for one minute.
3. Stir in beans, salsa, brown sugar, Worcestershire sauce, mustard, cumin and salt.
4. Bring to a simmer and cook for 10 minutes (or until the beans feel soft)
5. Spoon into warm tortillas or onto whole-wheat buns and top with cheddar cheese.

Side: Easy Creamed Spinach

Recipe and photo from About.com: Southern food

Ingredients:

• 1/4 cup butter
• 1/4 cup flour
• 1 cup milk
• 1 bag or 2 boxes (16 to 24 ounces) frozen spinach
• salt and pepper
• dash nutmeg

Preparation:

Melt butter in top of double boiler over low direct heat. Blend in flour until smooth. Cook until mixture is smooth and bubbly. Gradually add milk and cook, stirring, until thickened. Add spinach. Cover and cook over boiling water, stirring occasionally, 15 minutes. Season with salt, pepper, and nutmeg.
Serves 4.