Spinach Burrito With Veggies Recipes

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.

SPINACH BURRITO WITH VEGGIES

Steps:

• 1. Take a warm spinach tortilla and put large spoonful or two or the veggie side filling in the middle of the tortilla.
• 2. Fold in sides and roll up into a burrito and eat.

TOMATO SPINACH AND BEAN BURRITO

Steps:

• Heat oil in a large skillet on medium-high heat. Saute onion and garlic for 5 minutes. Stir in chili powder and cumin, and cook 1 minute. Stir in water, tomato, kidney beans and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
• Stir in spinach and cook 5 minutes more. Spoon 1/4 of the bean mixture into the middle of a warm tortilla. Wrap and garnish with avocado, sour cream and salsa.

BLACK BEAN, SPINACH AND MUSHROOM BURRITOS (GOURMET MAGAZINE)

Steps:

• In a heavy skillet, cook onion and mushrooms over moderate heat, stirring, until golden.
• Add spinach and garlic and cook, until wilted.
• Stir in water, beans, lemon juice, scallions (use 4 green onions if you can't find scallions), pepper jack cheese, and salt to taste.
• Cook, stirring until cheese is melted.
• Microwave tortillas on high for 15 seconds.
• Place a few tablespoons of filling in center of burrito, fold sides and roll.
• Top with sauce and sour cream.

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.