Back to 5 Spinach Burritos

Print Options


Card Sizes

5 Spinach Burritos Recipe

5 Spinach Burritos Recipe

"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.
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Place seam side down in a 13-in. x 9-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. Yield: 6 servings.

Nutritional Facts

1 each: 262 calories, 9g fat (0 saturated fat), 25mg cholesterol, 550mg sodium, 31g carbohydrate (0 sugars, 0 fiber), 17g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 meat, 1 vegetable.

Reviews for 5 Spinach Burritos

Sort By :

Average Rating
Denicehill User ID: 7573060 56908
Reviewed Jan. 2, 2014

"Very Good! I used medium salsa - perfect!"

laura4847 User ID: 7188085 29241
Reviewed Mar. 22, 2013

"Was good"

dmv60 User ID: 4942727 47370
Reviewed Sep. 26, 2012

"I used green enchilada sauce rather than the picante sauce for a milder taste. Delicious!!!"

bereitbach User ID: 4958434 56300
Reviewed May. 4, 2012

"These were good and surprisingly filling. I used fresh spinach instead of frozen. To half of the burritos I added refried beans and left out the cheese. The other half I made exactly as the recipe says. They were good both ways. Next time I would just use salsa instead of picante sauce. They are very similar and salsa is less expensive for me to buy."

bethdet User ID: 5928175 29300
Reviewed Sep. 1, 2011

"I adore this recipe! Very delicious. I twist it up a bit and grill them instead."

DawnKent User ID: 5418413 29233
Reviewed Sep. 20, 2010

"VERY easy to make, and delicious. It was enough of a meal to satisfy everyone in the family. One of these and some refried beans on the side, and I was full. My daughter told me it was the best dinner ever!"

NJ_mommy_1 User ID: 3034114 52354
Reviewed Sep. 10, 2010

"This recipe was delicious! I only changed 2 things with this recipe: I added dry kidney beans that I had made the previous day and Newman's Own Salsa because they did not have Picante Sauce in my local stores. My husband loves this recipe! Will definitely make again, thanks Dolores for the recipe."

Marthell User ID: 4757505 48090
Reviewed Apr. 3, 2010

"I haven't made these yet but will next Friday. I've been a vegetarian for 81 years and try to find easy veggie cassaroles to make. This looks soooo good. Thanks"

bsanto User ID: 3270259 23771
Reviewed Aug. 28, 2008

"I LOVE this recipe. I usually freeze each one individually and then I have lunch for a week."

chris28304 User ID: 2137086 49855
Reviewed Jun. 8, 2008

"These were good considering they didn't require many ingredients and were so easy to make. I did add a dollop of sour cream to each prior to serving. This is a recipe I would make again."

kherrma User ID: 3139819 64732
Reviewed Jun. 3, 2008

"I made this last night. I used about 8 oz of fresh spinach leaves from the garden, destemmed and chopped, and sauteed them with the onion and garlic. I served it with refried black beans which complimented the burritos well. My family loved it!"

Loading Image