1 10-ounce box frozen chopped spinach
1 19-oz can kidney beans, drained and rinsed
1 1/2 cups chunky salsa
4-6 whole wheat tortillas
1/2 cup fat free refried beans
1 cup low-fat shredded monterey jack cheese
Preheat oven to 475 degrees. Coat a baking dish with nonstick cooking spray. Cook spinach according to package directions; squeeze dry.
Combine the kidney and refried beans and 1 cup salsa in a bowl. Onto each tortilla, spoon a quarter of the bean mixture, spinach and cheese. Roll up. Place tortillas seam side down in the baking dish. Spoon the remaining salsa over the surface of the burritos and sprinkle with extra cheese if desired.
Bake until cheese is melted and burritos are heated through, approximately 6-8 minutes.
Recipe from the February 2009 issue of Fitness Magazine