White Bean Tortilla Pockets

Ingredients

• 4 Each Vegan whole wheat tortillas - 4 (8-inch tortillas), 8-inch tortillas; dimensional size is not a per-item weight or volume.
• 1 Can Canned cannellini beans - 1 (15-ounce can), drained and rinsed
• 1 Cup Frozen corn kernels - 1 cup (160 grams), Metric equivalent given as 160 grams.
• 2 Cup Baby spinach - 2 cups (60 grams), Metric equivalent given as 60 grams.
• 0.5 Cup Mild salsa - 1/2 cup (120 milliliters), Metric equivalent given as 120 milliliters.
• 1 Tablespoon Lime juice - 1 tablespoon (15 milliliters), Metric equivalent given as 15 milliliters.
• 0.5 Teaspoon Ground cumin - 1/2 teaspoon (1 gram), Metric equivalent given as 1 gram.
• 0.25 Teaspoon Garlic powder - 1/4 teaspoon (1 gram), Metric equivalent given as 1 gram.
• 0.13 Teaspoon Fine salt - 1/8 teaspoon (1 gram), Metric equivalent given as 1 gram.

Instructions

1. Prep beans, corn, and spinach

   1. *Drain and rinse* the cannellini beans, *thaw the corn* under cool running water in a colander, pat the corn dry, and *finely chop* the baby spinach.

2. Mash the bean filling

   2. Add the beans, mild salsa, lime juice, cumin, garlic powder, and salt to the bowl, then *mash with a fork* until the beans are mostly smooth with *a few soft chunks*.

3. Finish the filling

   3. Stir in the thawed corn and chopped spinach, then *mix gently* until the filling looks *evenly combined*.

4. Fill the tortillas

   4. Lay the tortillas flat and *spoon the bean filling* down the center of each tortilla, dividing it evenly.

5. Roll into pockets

   5. Fold the bottom of each tortilla up, fold in the sides, and *roll into soft pockets* so the filling is *fully tucked inside*.

6. Serve or pack

   6. Serve right away, or *wrap each pocket tightly* and *pack cold* for lunchboxes.