|This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.|
Recipe: see page 26 of Vegan Fire and Spice.
Surprisingly creamy from all the spinach. The recipe didn't specify whether the salsa should be
fresh or from a jar. I went with fresh and the onion was a little overpowering. I'll probably go with jar next time.
Ingredients: pinto beans, frozen spinach, tomato salsa, serrano chile, olive oil, garlic, cumin, salt, pepper, flour tortillas. Vegan cheese (not used here) is optional.