Black Bean and Vegetable Burritos

adapted from Bon Appétit
Serves 4

Four 9 to 10-inch diameter corn or whole-wheat tortillas
1 small onion, chopped
2 teaspoons vegetable oil
½ teaspoon ground cumin
½ teaspoon chili powder
3 cups fresh spinach
1 bell pepper, chopped
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup salsa
1/2 cup grated Monterey Jack cheese
1/4 cup sour cream or yogurt
1/4 cup chopped fresh cilantro

1. Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
2. Meanwhile, combine onion and oil in large cast iron skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes.
3. Add beans, salsa and spinach; bring to simmer and wilt the spinach. Season with salt and pepper and remove from heat.
4. Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.