TOMATO SPINACH AND BEAN BURRITO
Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.
Provided by Lisa D.
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet on medium-high heat. Saute onion and garlic for 5 minutes. Stir in chili powder and cumin, and cook 1 minute. Stir in water, tomato, kidney beans and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in spinach and cook 5 minutes more. Spoon 1/4 of the bean mixture into the middle of a warm tortilla. Wrap and garnish with avocado, sour cream and salsa.
Nutrition Facts : Calories 684.5 calories, Carbohydrate 92.1 g, Cholesterol 6.3 mg, Fat 29.2 g, Fiber 19.6 g, Protein 20.6 g, SaturatedFat 6.3 g, Sodium 1706.6 mg, Sugar 5.5 g
SPINACH & BEAN BURRITO WRAP RECIPE - (4.4/5)
Provided by asally04
Number Of Ingredients 9
Steps:
- To warm tortillas, preheat oven to 300 degrees. Stack tortillas, wrap in foil, place on a cookie sheet and warm 15 minutes while preparing ingredients.Place spinach in a food processor and pulse until finely chopped, or use a knife to dice leaves. In a large skillet turn to medium-heat, add black beans and spinach. Heat until spinach is wilted, approximately 3 minutes.Evenly distribute spinach and bean mixture in the middle of the wraps (leaving about 2" on one end for folding), add 1/4 cup rice to each wrap, add lettuce, cheese, salsa and Greek yogurt evenly over wraps. Fold wraps over and under on the ends.
VEGAN SPINACH WRAP
This is an awesome, light, low-carbish meal that's great for lunch, dinner, a quick meal on-the-go, picnics, bag lunches, or road trips. Just roll them tightly in plastic wrap and you're ready to go!
Provided by tendollarwine
Categories Lunch/Snacks
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first 6 ingredients in a bowl, cover and set aside in the fridge for at least 30 minutes. Overnight would be best to let the flavors meld.
- Lay one tortilla flat and spread on about 2 tbsp of the cream cheese, leaving at least 1/2 inch border around the tortilla. Add more cream cheese if you would like it creamier.
- Pile on the spinach leaves, tomato slices and sprouts as you like, but not too much or you won't be able to close it.
- Start rolling the tortilla from one side to the other, tucking in the ends when you get towards the middle. Use the cream cheese as glue on the edge to seal the wrap shut. It should look sort of like a burrito when you're done.
- Cut in half and serve cold, or wrap in plastic for later. This goes great with fresh fruit and a pasta or bean salad.
Nutrition Facts : Calories 173.1, Fat 3.4, SaturatedFat 0.4, Sodium 497.4, Carbohydrate 30.4, Fiber 2, Sugar 2.1, Protein 6.8
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 AND SPINACH BURRITO
This dish works for breakfast, brunch or lunch. It combines the high protein of eggs and beans with the antioxidant benefits of spinach and tomato.. I found this recipe on the internet on a recipe-a-day site recommended by doctors, an optimum health site. It has 20 grams of protein and 7 grams of fiber...which make it an excellent power meal, and good for you too.
Provided by Chef Sunshine
Categories One Dish Meal
Time 17m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 350 degrees.
- Mix the egg and egg white and scramble them quickly in a small frying pan. Fold in all the other ingredients.
- Place this mixture in the middle of the tortilla. Wrap the two sides over tightly and place the roll, seam side down, on a lightly oiled cookie sheet.
- Bake at 350 for about 6 minutes until the tortilla is crisp and the filling is heated through.
- Serve with a green salad and/or tomatoes tossed in a light vinaigrette.
Nutrition Facts : Calories 323.3, Fat 8.8, SaturatedFat 2.3, Cholesterol 187.5, Sodium 749.4, Carbohydrate 40.1, Fiber 5.2, Sugar 2.3, Protein 21.3
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.
EGG & SPINACH BREAKFAST BURRITOS
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; remove from pan. , In same skillet, heat oil. Add potatoes, onion and pepper; cook, stirring, until tender, 5-7 minutes. Add spinach; stir until wilted, 1-2 minutes. Add sausage and eggs; cook and stir until no liquid egg remains., Spoon 1/2 cup filling across center of each tortilla; sprinkle with cheese. Fold bottom and sides over filling and roll up. If desired, serve with guacamole and salsa., Freeze option: Cool filling before making burritos. Individually wrap burritos in foil and freeze in a resealable plastic freezer bag. Freeze for up to 1 month. To use, partially thaw overnight in refrigerator or cooler. Prepare campfire or grill for medium heat. Place foil-wrapped burritos on a grill grate over a campfire or on grill. Grill until heated through, 25-30 minutes, turning occasionally.
Nutrition Facts : Calories 333 calories, Fat 15g fat (5g saturated fat), Cholesterol 166mg cholesterol, Sodium 882mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 6g fiber), Protein 22g protein.
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MAKE-AHEAD SPINACH & BLACK BEAN BURRITOS RECIPE
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Category Healthy Black Bean RecipesCalories 379 per servingTotal Time 30 mins
- Heat oil in a large skillet over medium heat. Add spinach; cook until wilted, 1 to 2 minutes. Add the egg mixture and scallions; cook, stirring occasionally, until the eggs are just set, about 3 minutes.
- Divide the egg mixture, feta, beans, and tomato among the tortillas. Roll each tortilla snugly, tucking in the ends as you go. Wrap each in heavy-duty foil, label, and freeze.
- To serve, unwrap one burrito, discard foil, and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1 to 2 minutes. Repeat for additional burritos, as needed.
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5/5 (1)Estimated Reading Time 3 minsServings 6
- In a large skillet, heat the beans until hot. Add the chopped spinach and a little salt for seasoning. Cook until the spinach wilts, about 3 minutes. Keep warm.
- Meanwhile, cook the Minute rice according to the package directions. (Approximately ¾ to 1 cup dry brown rice with equal parts water. I cook mine in the microwave for 7 to 8 minutes or until the water is absorbed and the rice is soft.) Add ½ cup of salsa, and heat through until rice absorbs most of it.
- To serve, place ⅙ of the spinach & bean mixture and salsa rice on a whole wheat tortilla, top with 1 to 2 Tbsp EACH of the shredded cheese, salsa, and Greek yogurt. Finish with some chopped romaine lettuce. Wrap it up and enjoy!
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