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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%
detailed view... how is this calculated?

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Spinach Burritos

Recipe #120568 | 48 min | 20 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Vino Girl
May 4, 2005

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)

SERVES 6 (change servings and units)

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°F
2
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.

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Featured Reviews for This Recipe

From: sbera007

On May 6, 2009

These were very good. I probably used more cheese than called for because I love cheese (used a mix of sharp cheddar and jack). I didn't have a problem with the amound of spinach mixture because we folded in the sides then rolled the tortillas (real burrito style my bf informed me). The only thing I would do differently is mix salsa, cheese and spinach and then fill tortillas. Some bites were all cheese and others were all spinach. Thanks for a really easy and yummy weeknight recipe.

0 people found this review helpful

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From: KissKiss

On Mar 6, 2009

If these didn't taste so darn good, I'd give this recipe a lot fewer stars because the ingredient amounts are WAY off. I only had enough spinach mixture to fill 5 burritos, and I used ALL the salsa and only filled 5 burritos (following instructions exactly). I ended up filling the sixth tortilla with refried beans and using an extra 1/2 cup of salsa for the top. Next time I'll try using more spinach and maybe smaller tortillas (it was quite bread-y). With all that said, they were quite tasty.

2 people found this review helpful

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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!

6 people found this review helpful

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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

3 people found this review helpful

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