Veggie Burrito Bake

This was another excellent dish that I made when my sister was here visiting. It utilizes fresh spinach of the season which I purchased at our local farmers market. I encourage everyone to check out the farmers markets in their area for tasty locally grown fruits and veggies!

Veggie Burrito Bake From Simply in Season

1 large clove garlic, minced
1 medium onion, minced
3/4 cup uncooked rice
3/4 tsp turmeric
1 1/2 cup chicken or vegetable broth
16 cups fresh spinach (I didn't have this much-use what you got)
1 1/2 tsp garlic, minced
salt and pepper to taste
2 cups black beans, cooked
1 T chili powder
1 cup cheese

Saute the 1 clove garlic onion, rice and turmeric in 1 T oil until onion is tender. Stir often. Add the broth and mix well. Simmer, covered, until liquid is absorbed, about 15 minutes for white rice, 40 minutes for brown. Remove from heat and let stand 5 minutes, fluff with fork. While rice cooks, heat 1 T oil in frypan on high heat. Add garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together. Mix the beans and chili powder in a bowl. Layer ingredients as follows in a 2 quart casserole: half of spinach, all of the rice, all of the beans, remaining spinach. Sprinkle cheese on top. Cover and bake at 375 degrees until sizzling for 45 minutes. Serve by spooning into warm tortillas. Garnish with salsa, avocados, guacamole, sour cream, cilantro or lime wedges.