spinach and bean burrito with mango habanero salsa.jpg

These are for the days when you're seriously considering fast food for dinner, but can't seriously consider fast food for dinner. These are for the days when kitchen innovation is impossible to contemplate, but your tongue could use some inspiration. This is a plate that brings the comfort with basic, honest ingredients: creamy, satisfying refried beans are quickly enhanced with a few spices and a heap of spinach for your health. The sweet, fiery salsa is fresh, invigorating, and a dead simple way to add a touch of complexity to a classically comforting meal.

Spinach and Bean Burritos with Mango-Habanero Salsa

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yields 8 burritos

2 16-oz cans vegetarian refried beans

1 tsp cumin

1 tsp coriander

1 tsp smoked paprika

12 oz fresh baby spinach (or large fresh spinach, chopped)

1 TBSP oil

8 flour tortillas ("taco" size; use whole grain, as we did, or white, if you prefer)

1 cup cubed frozen mango, thawed (or fresh)

1 habanero pepper, seeded

handful cilantro (generous 1/4 cup)

juice of 1 lime

1/4 tsp salt

Preheat the oven to 350.

In a very large skillet over medium heat, stir together the beans, cumin, coriander, and paprika. Top with the spinach and oil and cook, stirring, until the spinach is very wilted and the whole mixture is very creamy, about 5 minutes. (Stirring all this will take some effort initially, but will become very easy toward the end. Be patient, and add the spinach in batches if your pan is not large enough to hold all the fresh leaves at once.) Season with salt and pepper, if needed (we didn't need to add any salt).

When the mixture is very creamy, assemble all 8 burritos using about 1/2 cup of filling per tortilla. Place each one seam-side down in a 9x13 baking dish. Bake until the tortillas begin to crisp gently at the edges and the burritos are hot, about 20 minutes.

While the burritos bake, blend together the mango, habanero, cilantro, lime juice, and salt.

Serve immediately.