Farro, Black Bean, and Spinach Burritos with Tomato-Avocado Salsa

[Vegetarian]

Makes 8 servings

• 1 cup chopped onion
• 2 cloves garlic, minced
• ¾ tsp. salt
• 1 Tbsp. olive oil
• 1 cup pearled farro, rinsed and drained
• 1 15-oz. can black beans, rinsed
• ¾ cup chopped red sweet pepper
• 3 cups vegetable broth
• 1 Tbsp. ground coriander
• 1 tsp. ground cumin
• 1 cup baby spinach
• 2 cups chopped tomato
• 1 large ripe avocado, halved, seeded, peeled, and diced
• 2 green onions, sliced
• ¼ cup snipped fresh cilantro
• 2 tsp. grated lime zest
• 1 Tbsp. lime juice
• 8 10-inch flour tortillas, warmed
• 1 cup shredded Monterey Jack cheese (4 oz.)

Fast 10-minute cook time

In a 4- or 6-qt. electric pressure cooker use the saute setting cook onion, garlic, and ¼ tsp. of the salt in hot oil until tender. For a stove-top pressure cooker, cook directly in the pot over medium heat. Add farro, beans, red pepper, broth, coriander, and cumin. Set an electric cooker on high pressure to cook 10 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 10 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Drain, if necessary. Stir spinach into farro mixture.

For the Tomato-Avocado Salsa, in a small bowl combine tomato, avocado, green onions, cilantro, lime zest and juice, and remaining ½ tsp. salt. Divide farro mixture among warmed tortillas. Top with cheese and salsa. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom.

Slow 2-hour high cook time

In a large skillet cook onion, garlic, and ½- or 4-qt. slow cooker. Add farro, beans, red pepper, broth, coriander, and cumin.

Cover and cook on high 2 hours or until farro is tender. Drain, if necessary. Stir spinach into farro mixture.

For the Tomato-Avocado Salsa, in a small bowl combine tomato, avocado, green onions, cilantro, lime zest and juice, and remaining ½ tsp. salt. Divide farro mixture among warmed tortillas. Top with cheese and salsa. Fold bottom edge of each tortilla up and over filling; fold in opposite sides just until they meet. Roll up from the bottom.

per serving 469 cal., 15 g fat (5 g sat. fat), 13 mg chol., 1,257 mg sodium, 69 g carb., 10 g fiber, 5 g sugars, 17 g pro.