SPINACH BURRITOS
I made up this recipe a couple years ago after trying a similar dish in a restaurant. Our oldest son tells me these burritos are 'awesome'! Plus, they're easy and inexpensive. -Dolores Zornow, Poynette, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion and garlic in butter until tender. Add spinach and pepper; cook for 2-3 minutes or until heated through. , Place about 3 tablespoonfuls off center on each tortilla; top with 1 tablespoon picante sauce and 2 tablespoons cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350° for 20-25 minutes or until sauce is bubbly and cheese is melted.
Nutrition Facts : Calories 382 calories, Fat 15g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 1049mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.
BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS
Categories Bean Mushroom Vegetarian Quick & Easy High Fiber Spinach Winter Healthy Tortillas Monterey Jack Gourmet
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, and salt to taste and cook, stirring, until cheese is melted.
- In a small saucepan heat enchilada sauce.
- Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos.
- Spoon sauce over burritos and serve with sour cream.
SPINACH CHEESE BURRITOS
Steps:
- Preheat the oven to 375°. Oil a 9 × 13-inch baking dish.
- In a large skillet on medium heat, cook the scallions and garlic in the oil for 2 or 3 minutes. Add the spinach and cook until the leaves are wilted and the water has evaporated. Stir in the coriander, nutmeg, cheese, and cream cheese. Remove from the heat.
- To soften the tortillas so they won't crack when you roll them, lay out the tortillas on a baking sheet (overlapping is fine) and place in the oven for a minute or two.
- To prepare the burritos, place about 1/2 cup of filling on the lower half of a warm tortilla, fold the bottom up and the sides in to encase the filling, roll it up, and place seam-side down in the prepared baking dish. Repeat with the rest of the filling and tortillas. Brush the tops lightly with oil, cover the dish with foil, and bake until hot, 20 to 25 minutes. Serve topped with Blender Tomato Hot Sauce or salsa.
- Ingredient Notes
- If you want to use frozen spinach instead of fresh, look for bags with loose clumps of spinach instead of a solid block, and defrost before adding to the filling.
- You can use thinly sliced onions instead of scallions.
- Serving & menu ideas
- We usually serve burritos on Yellow Rice (page 179) or plain brown or white rice. A crisp salad or a crunchy slaw is nice on the side. New England Squash Pie (page 277) would make the evening divine.
FULL-OF-VEGGIES BURRITOS
The vegan burrito is packed full of so many 'good for you' items, you will not miss the meat! Don't let the seasoning fool you, it may say chorizo, but this is a medium hot chile-based spice.
Provided by thedailygourmet
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat until sizzling. Add mushrooms and onion and cook until mushrooms begin to soften, about 5 minutes. Add beans, diced tomatoes, and 2 tablespoons reserved tomato juice. Season with chorizo sausage seasoning and cook, stirring constantly, about 4 minutes. Add spinach and cook until wilted, about 5 minutes.
- Add a few tablespoons of the vegetable mixture to the middle of a warmed tortilla. Fold in the outer edges, beginning at the middle edge of tortilla, and fold inward towards the filling; continue rolling until filling is enclosed. Repeat with remaining tortillas and filling.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 52.4 g, Fat 7.7 g, Fiber 8.2 g, Protein 12.1 g, SaturatedFat 1.7 g, Sodium 844.2 mg, Sugar 4 g
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