Looking to add more meatless meals to your menu, then you’ve found a recipe that hits you with both a meatless meal and a dinner that’s great for your hair.

Give up your regular burrito and try this inspired version. You’ll find it’s just as delicious and you’ll feel good about your choices.

Your hair will also feel good as it’s nourished from the inside out with some of its favorite foods. 

Spinach is packed with vitamins and minerals that are good for you and your hair. But let’s focus on the iron. The reason iron is so important is an iron deficiency appears to play a role in hair loss. One cup of cooked spinach gives you more than 6 mg of iron. This is about a third of your recommended iron dosage per day.

Black beans are a notably healthy food, sometimes called one of the healthiest. If you’re really serious about trying to cut back on meat, replacing it with black beans is an excellent idea.

Your hair will love the folate, or vitamin B9, in the black beans. If you've heard of folic acid for hair but not folate, they’re almost the same thing. Folate is what occurs naturally in plants, like black beans. Folic acid is a synthetic version of B9 and found in vitamins.

Folate is a significant B vitamin and works perfectly with zinc and iron, both are present in black beans, to give your hair a healthy boost.

Finally, you’ve got selenium for your hair. Selenium is found in the mushrooms and it can kill a fungus called Malassezia, which can grow on your scalp. Selenium can also help the body create antioxidant enzymes that protect your hair cells from damage caused by free radicals.

So much hair-healthy goodness rolled up in one burrito – how can you resist.

Spinach black bean burrito

Ingredients:

1 Tbsp olive oil

½ onion, chopped

½ cup mushrooms, chopped

2 cups baby spinach

1 cup salsa

1 15-oz can black beans, drained and rinsed

1 carrot, grated

Cumin, to taste

Chili powder, to taste

4 whole-wheat tortillas

2 cups brown rice, cooked according to package instructions

Directions:

Add olive oil to a pan and begin to warm using medium heat. Add onions and mushrooms and saute for four to six minutes, or until they’ve softened and are fragrant.

Add spinach, salsa, beans, and carrots. Season with cumin and chili powder to taste. Cook for about three to four minutes, just until the beans are heated through.

Soften tortillas in a dry skillet over medium heat for about one to two minutes, per side. Lay the tortillas out and scoop 1/2 cup brown rice onto each tortilla. Top each with the bean spinach mixture. Then fold up the burrito, and enjoy!