No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (213g) Recipe makes 6 servings |
||
| Calories 415 | ||
| Calories from Fat 176 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.6g | 30% | |
| Saturated Fat 9.7g | 48% | |
| Monounsaturated Fat 6.9g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 39mg | 13% | |
| Sodium 927mg | 38% | |
| Potassium 466mg | 13% | |
| Total Carbohydrate 42.9g | 14% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 3.8g | ||
| Protein 18.0g | 35% | |
people who like this recipe also like:
By: Neneldae
By: PaulaG
By: justcallmetoni
Baked Fish in Soy Ginger Sauce
By: FlemishMinx
By: LizCl
Ingredients
- 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 salsa, divided
- 2 cups cheddar cheese, shredded and divided (I like to use Monterey Jack with spinach)
- cooking spray
Directions
1
Preheat oven to 350°F2
In a skillet, saute the onion and garlic in margarine until tender.3
Add spinach and pepper, cook 2-3 minutes or until heated through.4
Place 3 tablespoons of the spinach mixture on each tortilla and top with 1 tablespoon picante sauce and 2 tablespoons of cheese.5
Roll into burrito, place seam side down in a 9 x 13 baking dish sprayed with cooking spray.6
Top with remaining salsa and cheese and bake for 20-25 minutes, or until cheese is melted and sauce is bubbly.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Spinach Burritos recipes
Browse similar recipes by category
- Course > Lunch/Snacks > Sandwiches
- Course > Main Dish
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > United States > Midwestern
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: ladypit
On Jul 13, 2007
Really yummy spinach burritos. I used littler low carb tortillas so I used 9 instead of the original 6. I also used a little more salsa, and my cheese was a mix of whatever was left in my fridge. They were both crunchy and soft and we enjoyed them. Thanks.
From: Bell4523
On Dec 7, 2005
I've made these a few times, and every time I make them my husband tells me how awesome these are! It is one of his favorite meals and always takes it to work for lunch the next day! Very, very awesome!
From: LonghornMama
On May 5, 2005
I've made this several times. In fact, when I have fresh spinach to use up, I assemble the burritos, wrap together in foil and freeze. Then assemble when I'm ready to bake, either with salsa or enchilada sauce (Pace Enchilada sauce or Texas Red Enchilada Sauce)and bake as directed. Even my husband, Mr. No Veg, likes these. Thanks, kburie, for posting a great recipe!
From: Salesgirl
On Oct 3, 2006
This is good and very easy to assemble. I would suggest using a half a cup of spinach mixture and a quarter of cup of cheese in each burrito. They were good made as written but to save calories I think more spinach less tortilla. Used medium salsa and it was the perfect degree of spice. Will make again. Thank you for the recipe
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved