Spinach & White Bean Tacos

Ingredients

Pico:
1 Tomato, Chopped
1 Jalapeño, Seeded & Minced
2 Tbsp. Cilantro, Chopped
2 Chives, Chopped
1 Lime, Juiced
Taco Filling:
1 Tbsp. Light Butter
1 Small White Onion (About 1 C.), Diced
3 Garlic Cloves, Minced
15 Oz. Cannellini Beans, Drained & Rinsed
6 C. Baby Spinach
Salt & Pepper to Taste
1/3 C. Queso Fresco, Crumbled
6 White Whole Wheat Tortillas (I used La Tortilla Factory Mini Soft Wraps. 50 cal. each.)
Directions
1. In a small bowl, combine the tomato, jalapeño, cilantro, chives, lime juice and salt & pepper to taste. Set aside to marry.
Melt butter in a large skillet over medium – medium-high heat and add in the onion. Sauté for a few minutes to cook through. Once the onions are starting to turn translucent, add in the garlic and cook for about 30 seconds to a minute until lightly browning.
Stir the beans into the pan and cook for a minute or two. Season with salt & pepper to taste.
Finally add in the spinach and allow to cook until starting to wilt and the beans are completely heated.
Warm the tortillas and top each with 1/3 c. of the spinach and beans, followed by about 3 tbsp. of the pico and a sprinkling of 1 tbsp. queso fresco.
Serve warm right away and enjoy!