Red Bean And Spinach Burritos

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8 flour tortillas

1 onion, finely chopped

2 tablespoons olive oil

3 cups cooked rice

1 15-ounce can pinto beans

1/2 teaspoon kosher salt

3 tablespoons fresh cilantro, chopped

8 ounces Monterey Jack, shredded

6 ounces prewashed baby spinach

Salsa (optional)

Sour Cream (optional)

Coconut Rice with Winter Squash

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