Mexican Spinach (great for veggie burritos/bowls)

This recipe is adapted from Pamala Salzman's Mexican-Style Sauteed Greens Recipe

INGREDIENTS

2 Tablespoon extra-virgin olive oil
½ onion, finely diced (about a cup)
1 jalapeno, thinly sliced (remove seeds to make it milder)
Another pepper - or two - cubanella for mild, poblano or more jalepeno for hot.
1 - ∞ garlic cloves, finely chopped
1 cup cherry tomatoes, halved
1 pound spinach or other greens you have. (Used fresh spinach without chopping and it was great.)

Cumin, gound
Ancho or other smoked chili powder
Sea salt to taste
Juice of 1 - 2 limes.

INSTRUCTIONS

In a large sauté pan, heat the oil over medium heat.
Add the onion and jalapeno (and other pepper) and cook until onion is tender and translucent, about 3 minutes.
Add garlic, cumin and ancho powder to taste. Saute 30 seconds.
Add tomatoes and cook for another 2 minutes, or until tomatoes just start to lose their shape.
Add the greens and salt to taste.
Cook, stirring frequently, until greens are wilted and just tender.
Add lime juice near the end.

Serve immediately.
For burritos you plan on picking up, drain the liquid.
For burrito bowls, your choice.

We served these with plain pinto beans, guacamole, salsa, sour cream, shredded pepper jack cheese, and fresh salad sprouts, and they were pretty darn awesome!