Spinach and black bean burritos with salsa

Salsa
2 cups diced canned plum tomatoes
2 tablespoons seeded and minced fresh jalapeno pepper (1 small)
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1/2 cup diced onion
4 1/2 teaspoons lime juice
3/4 teaspoon salt

In a large pot of water, simmer the black beans until tender. For about 4-6 hours quicker cooking, soak the beans in water overnight, drain the water, add fresh water and sim,er for 1 to 2 hours. Drain and set aside.
In a medium mixing bowl combine all salsa ingredients, mix thoroughly, and set aside.
Heat the oil over medium heat in a medium-size saute pan. Add the garlic and onion and saute for 2 minutes.
Add the cumin, oregano, and salt, and cook for 1 minute.
Add the beans and water and cook for approximately 8 minutes. Remove from the heat and keep warm for assembly.
Assemble burritos by evenly distributing the spinach, beans, and salsa among the 8 tortillas. Roll up as desired and serve.