Spinach Burrito With Veggies Recipes

Steps:

• Heat oil in a skillet over medium heat until sizzling. Add mushrooms and onion and cook until mushrooms begin to soften, about 5 minutes. Add beans, diced tomatoes, and 2 tablespoons reserved tomato juice. Season with chorizo sausage seasoning and cook, stirring constantly, about 4 minutes. Add spinach and cook until wilted, about 5 minutes.
• Add a few tablespoons of the vegetable mixture to the middle of a warmed tortilla. Fold in the outer edges, beginning at the middle edge of tortilla, and fold inward towards the filling; continue rolling until filling is enclosed. Repeat with remaining tortillas and filling.

Steps:

• 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. , Place about 3 tablespoonfuls off center on each tortilla; top with 1 tablespoon picante sauce and 2 tablespoons cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-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.

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.

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.

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.

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.