Spinachburritos Recipes

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TOMATO SPINACH AND BEAN BURRITO



Tomato Spinach and Bean Burrito image

Tomato, chopped spinach & kidney bean mixture wrapped in a 10 inch tortilla.

Provided by Lisa D.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 cup diced onion
3 cloves garlic, minced
2 tablespoons chili powder, or to taste
1 teaspoon ground cumin
¼ cup water
4 cups chopped fresh tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 (10 inch) flour tortillas
1 ripe avocado, sliced
4 tablespoons sour cream
4 tablespoons salsa

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.

Nutrition Facts : Calories 684.5 calories, Carbohydrate 92.1 g, Cholesterol 6.3 mg, Fat 29.2 g, Fiber 19.6 g, Protein 20.6 g, SaturatedFat 6.3 g, Sodium 1706.6 mg, Sugar 5.5 g

SPINACH BURRITOS



Spinach Burritos image

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

1 onion, diced
2 garlic cloves, minced
2 teaspoons margarine
1 (10 ounce) package frozen spinach, chopped thawed and drained
1/8 teaspoon pepper
6 (10 inch) flour tortillas
3/4 cup picante sauce or 3/4 cup salsa, divided
2 cups cheddar cheese, shredded and divided (I like to use Monterey Jack with spinach)
cooking spray

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



Spinach Cheese Burritos image

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

1 tablespoon vegetable oil, plus
2 teaspoons vegetable oil, divided
1 bunch green onion, white and light-green parts chopped
3 garlic cloves, minced
10 cups loosely packed fresh Baby Spinach, stemmed (about 10 ounces)
1 teaspoon ground coriander
1 pinch nutmeg (optional)
3 cups lightly packed grated monterey jack cheese or 3 cups cheddar cheese
1/3 cup cream cheese
8 -10 flour tortillas
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 small red bell pepper, seeded and chopped
salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground red pepper (cayenne) or 1/2 teaspoon red pepper flakes
1 (15 ounce) can tomatoes with juice
1/4 cup chopped fresh cilantro (optional)

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 AND SPINACH BURRITO



Black Bean and Spinach Burrito image

This dish works for breakfast, brunch or lunch. It combines the high protein of eggs and beans with the antioxidant benefits of spinach and tomato.. I found this recipe on the internet on a recipe-a-day site recommended by doctors, an optimum health site. It has 20 grams of protein and 7 grams of fiber...which make it an excellent power meal, and good for you too.

Provided by Chef Sunshine

Categories     One Dish Meal

Time 17m

Yield 1 serving(s)

Number Of Ingredients 8

1 cup baby spinach leaves (or any other green)
1 egg
1 egg white
1/4 cup tomatoes, diced
1/4 cup black beans (canned, drained and rinsed)
1 tablespoon grated low-fat cheddar cheese or 1 tablespoon mozzarella cheese
1 tablespoon salsa
1 whole wheat tortilla

Steps:

  • Pre-heat the oven to 350 degrees.
  • Mix the egg and egg white and scramble them quickly in a small frying pan. Fold in all the other ingredients.
  • Place this mixture in the middle of the tortilla. Wrap the two sides over tightly and place the roll, seam side down, on a lightly oiled cookie sheet.
  • Bake at 350 for about 6 minutes until the tortilla is crisp and the filling is heated through.
  • Serve with a green salad and/or tomatoes tossed in a light vinaigrette.

Nutrition Facts : Calories 323.3, Fat 8.8, SaturatedFat 2.3, Cholesterol 187.5, Sodium 749.4, Carbohydrate 40.1, Fiber 5.2, Sugar 2.3, Protein 21.3

SPINACH CHEESE BURRITOS



Spinach Cheese Burritos image

Categories     Salad     Sauce     Cheese     Side     Bake     Spinach

Yield serves 4 to 6

Number Of Ingredients 11

Filling
1 bunch scallions, chopped
3 garlic cloves, pressed or minced
1 tablespoon vegetable oil
10 cups loosely packed fresh baby spinach (about 10 ounces)
1 teaspoon ground coriander
Generous pinch of nutmeg (optional)
3 cups lightly packed grated Cheddar or Monterey Jack cheese (about 10 ounces)
1/3 cup cream cheese (3 ounces)
8 to 10 flour tortillas (7- or 8-inch)
Blender Tomato Hot Sauce (page 244) or your favorite salsa

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.

CHICKEN SPINACH BURRITOS



Chicken Spinach Burritos image

Make and share this Chicken Spinach Burritos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 9

1 rotisserie chicken
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (10 ounce) can tomatoes and green chilies, drained
1 cup small curd cottage cheese
1 1/2 cups sour cream
1/2 teaspoon salt
1/4 cup pickled jalapeno pepper, diced
4 cups shredded Mexican blend cheese
18 (6 inch) flour tortillas

Steps:

  • Preheat oven to 350°.
  • Lightly spray two 9 x 13 inch baking dishes with nonstick cooking spray.
  • Remove the skin from the chicken and pull the meat off the bone.
  • Use your fingers to shred the meat by pulling it apart in strips.
  • Stir together the chicken, spinach, tomatoes and green chilies, cottage cheese, sour cream, salt, jalapenos, and 1 1/2 cups cheese in a large mixing bowl.
  • Spoon about 1/4 cup of the mixture down the center of each flour tortilla.
  • Roll up and place, seam side down, in the prepared baking dishes.
  • Sprinkle half of the remaining cheese (1 1/4 cups per casserole) on top of each dish.
  • Bake for 20 minutes or until lightly browned.

Nutrition Facts : Calories 395.2, Fat 22.8, SaturatedFat 11.1, Cholesterol 69.5, Sodium 954.4, Carbohydrate 28.4, Fiber 2, Sugar 3.7, Protein 19.1

BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS



Black Bean, Spinach, and Mushroom Burritos image

Categories     Bean     Mushroom     Vegetarian     Quick & Easy     High Fiber     Spinach     Winter     Healthy     Tortillas     Monterey Jack     Gourmet

Yield Serves 2

Number Of Ingredients 13

1 onion, chopped fine
1/2 pound mushrooms, chopped fine
1 tablespoon vegetable oil
1 bunch spinach (about 1 pound), coarse stems discarded, washed well and spun dry
2 garlic cloves
1/4 cup water
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, chopped fine
3/4 cup coarsely grated pepper Jack cheese (about 5 ounces)
1/2 cup canned mild enchilada sauce
two 10-inch or four 8-inch flour tortillas
Sour cream

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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