INGREDIENTS
2 cloves
Garlic
1
Onion, small
2 15.5 ounce cans
Pinto beans
2 10 ounce packages
Spinach, frozen
3/4 cup
Vegetable broth, low-sodium
1
Salsa
1 1/2 cups
Quinoa
2 tsp
Chili powder
1
Kosher salt and black pepper
2 tbsp
Olive oil
12 oz
Cheddar, sharp white grated
8
10-inch tortillas or wraps