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.
SPINACH BROWNIES
They look like brownies, but they're not sweet! Here's a wonderful way to have spinach. This is a treat my girls love to eat. Two 10 ounce packages frozen spinach, cooked, may be substituted for fresh.
Provided by BOWLINGNUT
Categories Appetizers and Snacks Cheese
Time 55m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat, drain, and set aside.
- In a large bowl, mix flour, salt and baking powder. Stir in eggs, milk and butter. Mix in spinach, onion and mozzarella cheese.
- Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 5.6 g, Cholesterol 32.5 mg, Fat 6 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 216.4 mg, Sugar 0.9 g
SPINACH BURRITOS
I love to order spinach burritos when I can find them. I didn't even realize that I had a recipe for them until now. From Taste of Home (August/September 1998)
Provided by Vino Girl
Categories Lunch/Snacks
Time 48m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 415.6, Fat 19.6, SaturatedFat 9.7, Cholesterol 39.5, Sodium 927.4, Carbohydrate 42.9, Fiber 4.6, Sugar 3.8, Protein 18
SPINACH CHEESE BURRITOS
Make and share this Spinach Cheese Burritos recipe from Food.com.
Provided by 2atdiemer
Categories Spinach
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 729.9, Fat 47, SaturatedFat 22.8, Cholesterol 96.7, Sodium 1190.6, Carbohydrate 49, Fiber 7, Sugar 8.6, Protein 31.5
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.
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