Onions, garlic, jalapeños and spinach were sautéed with a little olive oil.
I loaded the reheated beans, spinach and water buffalo cheese onto brown rice tortillas and folded them in half. The tacos were heated in a very lightly oiled nonstick skillet.
When the tacos were done I added cilantro and homemade probiotic salsa.
The tacos were very crisp but very fragile. They couldn’t be picked up and eaten out of hand very well.