8 1.3333333333333cdried black beans 2.5textra virgin olive oil 1clove garlic, minced 0.25cdiced yellow onion 1/2 small 1tground cumin 2.5tchopped fresh oregano 0.75tsalt 3Twater 1cspinach, steamed and chopped approx 1 pound 86 inch flour tortillas 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.