1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 package (10 oz.) frozen corn, thawed
2 cans (15 oz. each) black beans, rinsed and drained
1 package (10 oz.) frozen leaf spinach, thawed and squeezed dry
flour tortillas (10-inch)
8 ounces pepper jack cheese, shredded
sour cream, for serving
*In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
*Add corn, beans, and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
*Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spread cheese, then filling, then salsa in a line down the center of each tortilla.
*Fold bottom of tortilla up, then each side to tightly roll burrito. Serve with sour cream.