Spinach Cheese Burritos Recipes

SPINACH BURRITOS

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.

MEXICAN BREAKFAST BURRITO

Steps:

• Combine the eggs and 1 teaspoon salt in a medium bowl and whisk to combine; set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle the potatoes with salt and add to the skillet in a single even layer. Cook until golden and crispy on the bottom, about 5 minutes. Flip with a heatproof spatula and drizzle 2 more tablespoons oil around the edge of the skillet, giving the skillet a good shake once all the oil is in. (This allows you to use less oil while still getting a crispy potato cake.) Continue cooking until golden and crispy on the bottom, about 5 minutes.
• Meanwhile, spread 4 tortillas out on a clean work surface and put 1/2 cup cheese in the middle of each. Using the spatula, break the potato cake into 4 pieces and place on top of the cheese. Wipe the skillet out, return to the heat and add 1 tablespoon oil, then the onion and poblanos. Sprinkle with 1 teaspoon salt and cook, stirring occasionally, until wilted and golden, 8 to 10 minutes. Stir in the spinach and cook until heated through, about 2 minutes. Stir in the eggs and cook, stirring occasionally, until the eggs are just set but still moist, 3 to 4 minutes. Divide the egg mixture evenly among the tortillas and wipe out the skillet. Return the skillet to the heat and reduce it to medium-low.
• Fold the sides of each tortilla in, then roll each one up into a burrito. Brush the burritos all over with the remaining tablespoon oil and put them in the skillet seam-side down. Cook until golden and crispy, about 4 minutes, then flip and repeat on the opposite side. Serve with sour cream and hot sauce on the side.

SPINACH ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
• In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
• Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

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.

SPINACH CHEESE BURRITOS

Steps:

• To prepare burritos: Preheat the oven to 375 degrees. Lightly coat a 9-13-inch baking dish with nonstick spray.
• In a large skillet, heat 1 tablespoon oil over medium heat. Add green onions and garlic; cook until softened, 2 to 3 minutes. Add spinach; cook until leaves are wilted. Stir in coriander, nutmeg, grated cheese and cream cheese. Remove from heat.
• To keep tortillas from cracking, place them on a baking sheet (overlapping is fine) and heat them in the oven for a minute or two.
• Place 1/3 to 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 it seam-side down in the baking dish. Repeat with remaining tortillas and filling.
• Brush the tops of the burritos with the remaining 2 teaspoons oil, cover tightly with aluminum foil and bake until hot, 20-25 minutes.
• Meanwhile, prepare hot sauce: In a heavy saucepan or skillet, heat oil over high heat until it is almost smoking. Add onion, bell pepper and salt to taste. Cook, stirring often, until bell pepper is blistered and beginning to brown, about 4 minutes. Add cumin, coriander and cayenne or red pepper flakes, stirring to combine. Remove from heat.
• Transfer mixture to a blender or food processor. Add tomatoes; puree.
• Return the sauce to the pan; add cilantro and salt to taste. Simmer, stirring occasionally, for about 10 minutes, partially covering the pan to avoid splatters.
• To serve, top burritos with sauce.

BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS

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.

CHEESY BACON, EGG & SPINACH BRUNCH BURRITOS

Steps:

• Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well.
• Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in bacon, spinach and Parmesan; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally.
• Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.

BEAN AND CHEESE BURRITOS

Steps:

• In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
• Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
• In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

SPINACH BURRITOS

Steps:

• Preheat oven to 350°F
• In a skillet, saute the onion and garlic in margarine until tender.
• Add spinach and pepper, cook 2-3 minutes or until heated through.
• Place 3 tablespoons of the spinach mixture on each tortilla and top with 1 tablespoon picante sauce and 2 tablespoons of cheese.
• Roll into burrito, place seam side down in a 9 x 13 baking dish sprayed with cooking spray.
• Top with remaining salsa and cheese and bake for 20-25 minutes, or until cheese is melted and sauce is bubbly.

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.