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5 Spinach Burritos
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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
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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |