5 Spinach Burritos
"I made up this recipe a couple years ago after trying a similar dish in a restaurant," recalls Dolores Zornow from Poynette, Wisconsin. "Our oldest son tells me these burritos are 'awesome'! Plus, they're easy and inexpensive.
SERVINGS
|
6
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
20 min.
|
TOTAL
|
45 min.
|
INGREDIENTS
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 teaspoons butter
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/8 teaspoon pepper
- 6 fat-free flour tortillas (10 inches), warmed
- 3/4 cup picante sauce, divided
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
DIRECTIONS
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 of picante sauce and 2 tablespoons of cheese. Fold sides and ends over filling and roll up.
Place seam side down in a 13-in. x 9-in. x 2-in. baking dish that has been 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. Yield: 6 servings.