Best Spinach Burritos Recipes

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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.

SPINACH BURRITOS



Spinach Burritos image

I made up this recipe a couple years ago after trying a similar dish in a restaurant. Our oldest son tells me these burritos are 'awesome'! Plus, they're easy and inexpensive. -Dolores Zornow, Poynette, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup chopped onion
2 garlic cloves, minced
2 teaspoons butter
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon pepper
6 flour tortillas (10 inches), warmed
3/4 cup picante sauce, divided
2 cups shredded reduced-fat cheddar cheese, divided

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.

Nutrition Facts : Calories 382 calories, Fat 15g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 1049mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

BLACK BEAN, SPINACH AND MUSHROOM BURRITOS



Black Bean, Spinach and Mushroom Burritos image

Make and share this Black Bean, Spinach and Mushroom Burritos recipe from Food.com.

Provided by Valerie in Florida

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

5 pieces bacon
1 onion, finely chopped
1/2 lb mushroom, finely chopped
1 tablespoon vegetable oil
1 lb fresh spinach
2 garlic cloves
1 cup canned black beans, rinsed well and drained
1 teaspoon fresh lemon juice
2 scallions, finely chopped
3/4 cup grated monterey jack pepper cheese
1/2 cup grated cheddar cheese
salt
1 cup mild enchilada sauce
4 flour tortillas (8 inch)

Steps:

  • Cook bacon in heavy skillet, crumble and set aside.
  • In bacon oil, 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, pepper jack cheese, cheddar cheese, bacon and salt to taste.
  • Cook, stirring until cheese is melted.
  • Heat tortillas in oven at 350 degrees for 10 minutes.
  • Place a few tablespoons of filling in center of burrito, fold sides and roll.
  • Place 1/2 enchilada sauce in bottom of a glass pan. Place rolled burritos in pan and place 1/2 enchilada sauce over them.
  • Cook for 20 minutes or until hot and bubbly.

EGG & SPINACH BREAKFAST BURRITOS



Egg & Spinach Breakfast Burritos image

When we camp out, we want our meals ready in a hurry. We make these hearty burritos at home, freeze them and reheat over the campfire. -Kristen Johnson, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 10 servings.

Number Of Ingredients 10

1 pound bulk lean turkey breakfast sausage
1 tablespoon canola oil
1 cup frozen cubed hash brown potatoes, thawed
1 small red onion, chopped
1 small sweet red pepper, chopped
6 cups (about 4 ounces) fresh spinach, coarsely chopped
6 large eggs, beaten
10 multigrain tortillas (8 inches), warmed
3/4 cup crumbled queso fresco or feta cheese
Guacamole and salsa, optional

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; remove from pan. , In same skillet, heat oil. Add potatoes, onion and pepper; cook, stirring, until tender, 5-7 minutes. Add spinach; stir until wilted, 1-2 minutes. Add sausage and eggs; cook and stir until no liquid egg remains., Spoon 1/2 cup filling across center of each tortilla; sprinkle with cheese. Fold bottom and sides over filling and roll up. If desired, serve with guacamole and salsa., Freeze option: Cool filling before making burritos. Individually wrap burritos in foil and freeze in a resealable plastic freezer bag. Freeze for up to 1 month. To use, partially thaw overnight in refrigerator or cooler. Prepare campfire or grill for medium heat. Place foil-wrapped burritos on a grill grate over a campfire or on grill. Grill until heated through, 25-30 minutes, turning occasionally.

Nutrition Facts : Calories 333 calories, Fat 15g fat (5g saturated fat), Cholesterol 166mg cholesterol, Sodium 882mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 6g fiber), Protein 22g protein.

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, SPINACH AND MUSHROOM BURRITOS (GOURMET MAGAZINE)



Black Bean, Spinach and Mushroom Burritos (Gourmet Magazine) image

Make and share this Black Bean, Spinach and Mushroom Burritos (Gourmet Magazine) recipe from Food.com.

Provided by Wing-Man

Categories     One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 14

1 onion (chopped)
1/2 lb mushroom (chopped)
1 tablespoon olive oil
1 lb fresh spinach
1 teaspoon instant minced garlic
1/4 cup water
1 cup canned black beans (rinsed and drained)
1/2 teaspoon lemon juice
2 scallions (finely chopped)
3/4 cup grated monterey jack pepper cheese
salt
8 ounces green enchilada sauce
3 (10 inch) whole wheat tortillas
3 tablespoons sour cream (optional)

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.

Nutrition Facts : Calories 327.5, Fat 15.7, SaturatedFat 6.4, Cholesterol 25.1, Sodium 780.5, Carbohydrate 31.3, Fiber 11.2, Sugar 4.3, Protein 20.1

WW SPINACH, RICE, AND BLACK BEAN BURRITOS



WW SPINACH, RICE, AND BLACK BEAN BURRITOS image

Categories     Sandwich     Bean     Vegetable     Vegetarian

Yield 8

Number Of Ingredients 14

2 cups water
1 cup long-grain white rice
1/2 teaspoon olive oil
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 cups spinach, cleaned and coarsely chopped
3/4 cup tomato sauce
1/2 cup canned black beans, rinsed and drained
4 (10-inch) fat-free flour tortillas
1/4 cup nonfat sour cream
1/4 cup chopped fresh cilantro
1/4 cup sliced pitted ripe olives

Steps:

  • 1) Bring the water to a boil in a medium saucepan. Add the rice and simmer, covered, over low heat, until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat and set aside. 2) Meanwhile, heat a large nonstick skillet over medium heat. Swirl in the oil, then add the onion, garlic, cumin, and salt. Cook, stirring occasionally, until the onion softens, about 8 minutes. Stir in the spinach, tomato sauce, and beans; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the spinach begins to wilt, about 3 minutes. Stir in the rice and heat through. 3) Stack the tortillas on a microwaveproof plate. Cover with plastic wrap and microwave on High 1 minute. Spoon the rice and bean mixture (about 1 cup) onto each warm tortilla. Top with the sour cream, cilantro, and olives. Fold the sides over and roll up to enclose the filling. Cut each burrito in half.

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

CHEESY BACON, EGG & SPINACH BRUNCH BURRITOS



Cheesy Bacon, Egg & Spinach Brunch Burritos image

When brunch is an on-the-go occasion, get your guests going with these Cheesy Bacon, Egg & Spinach Brunch Burritos.

Provided by My Food and Family

Categories     Breakfast Eggs

Time 20m

Yield 6 servings

Number Of Ingredients 8

8 egg s
1/3 cup milk
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
2 Tbsp. butter or margarine
4 slices cooked OSCAR MAYER Bacon, crumbled
1 cup tightly packed torn fresh spinach
1 tsp. KRAFT Grated Parmesan Cheese
6 flour tortillas (6 inch)

Steps:

  • Whisk eggs and milk in medium bowl until blended. Add cream cheese; mix well.
  • Melt butter in large skillet on medium-low heat. Add egg mixture; cook 5 min. or until egg mixture starts to set, stirring occasionally. Stir in bacon, spinach and Parmesan; cook 3 to 5 min. or until egg mixture is completely set, stirring occasionally.
  • Spoon 1/2 cup egg mixture onto each tortilla. Fold in opposite sides of tortilla, then roll up burrito-style.

Nutrition Facts : Calories 280, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 275 mg, Sodium 470 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 1 g, Protein 14 g

SPINACH ARTICHOKE BURRITOS



Spinach Artichoke Burritos image

I made this up when I was trying to use up leftover dip! Tastes great with roast red peppers on the side or with marinara for dipping. Freezes well.

Provided by Cookie16

Categories     Lunch/Snacks

Time 25m

Yield 10 burritos

Number Of Ingredients 9

2 (10 ounce) packages frozen spinach
8 ounces low-fat cream cheese
1/4 cup parmesan cheese, grated
1 (14 ounce) can artichoke hearts, drained and quartered
1/3 cup light mayonnaise
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
10 flour tortillas

Steps:

  • Defrost spinach by cooking in microwave on high for 6 minutes.
  • Drain spinach then wrap in a kitchen towel and squeeze out as much water as possible.
  • Place the spinach in bowl along with the rest of the ingredients.
  • Mix well.
  • Place roughly 1/3 cup in each tortilla (depends on size, I think I used 6 inch) and roll up.
  • Place in glass baking dish and bake, covered til heated through OR microwave til hot.
  • To freeze, wrap each individually in foil then place with others in freezer bag.

Nutrition Facts : Calories 230.3, Fat 11.5, SaturatedFat 5, Cholesterol 22.2, Sodium 677.2, Carbohydrate 24.2, Fiber 5.1, Sugar 1.9, Protein 9.7

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.

SPINACH AND BEEF BURRITOS



SPINACH AND BEEF BURRITOS image

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

1 lb 95% lean ground beef
3/4 t crushed garlic
1/2 C chopped onion
1 1/2 C canned enchilada sauce, or bottled mild chunky style salsa
3 C (packed) coarsely chopped fresh spinach
6 flour tortillas( 8" rounds), warmed to room temperature
1 C plus 2 T shredded nonfat or reduced-fat monterey jack or cheddar
3/4 C nonfat or light sour cream
1/4 C plus 2 T sliced scallions

Steps:

  • 1. Coat a L nonstick skillet w/ cooking spray and ad the ground beef and garlic. Place the skillet over medium heat and cook, stirring to crumble, until the meat is no longer pink. Add the onions and 1/2 C of the enchilada sauce or salsa, cover and cook stirring occasionally, for about 3 minutes or until the onions start to soften. 2. Add the spinach to the skillet. Cook, stirring frequently, for a minute or two or until the spinach is wilted and any excess liquid evaporates. 3. Lay the tortillas on a flat surface and spoon 1/6th of the meat mixture along the right side of ea. tortilla, stopping 1 1/2" from the bottom. Top the filing on ea burrito w/ 1 T of the cheese. Fold the bottom edge of ea tortilla up about 1". Then beginning at the right edge, roll ea tortilla up jellyrole style. 4. Coat a 9 x 13" pan w/ nonstick spray, and lay the tortillas seam side down in a single layer in the pan. Spread the remaining 1 C of sauce or salsa down the center of the burritos, and sprinkle w/ the remaining 3/4C of cheese. 5. Cover the pan w/ foil. Bake at 350 for 20 minutes or until the burritos are heated through and the cheese is melted. Top ea burrito w/ 2 T of sour cream.

CHEESY SPINACH BREAKFAST BURRITOS



Cheesy Spinach Breakfast Burritos image

A peppery, vegetarian take on an enduring favorite -- the breakfast burrito! Big in Mexico, Oaxaca cheese has a similar texture to mozzarella and melts beautifully.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 burritos

Number Of Ingredients 10

8 large eggs
Kosher salt
6 tablespoons vegetable oil
2 russet potatoes (about 1 1/4 pounds), grated and squeezed dry
4 large flour tortillas
2 cups grated Oaxaca cheese (about 7 7/8 ounces)
1 small white onion, sliced
2 poblano chiles, halved, seeded and thinly sliced
One 10-ounce box chopped frozen spinach, thawed and squeezed dry
Sour cream and hot sauce, for serving

Steps:

  • Combine the eggs and 1 teaspoon salt in a medium bowl and whisk to combine; set aside. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until shimmering. Sprinkle the potatoes with salt and add to the skillet in a single even layer. Cook until golden and crispy on the bottom, about 5 minutes. Flip with a heatproof spatula and drizzle 2 more tablespoons oil around the edge of the skillet, giving the skillet a good shake once all the oil is in. (This allows you to use less oil while still getting a crispy potato cake.) Continue cooking until golden and crispy on the bottom, about 5 minutes.
  • Meanwhile, spread 4 tortillas out on a clean work surface and put 1/2 cup cheese in the middle of each. Using the spatula, break the potato cake into 4 pieces and place on top of the cheese. Wipe the skillet out, return to the heat and add 1 tablespoon oil, then the onion and poblanos. Sprinkle with 1 teaspoon salt and cook, stirring occasionally, until wilted and golden, 8 to 10 minutes. Stir in the spinach and cook until heated through, about 2 minutes. Stir in the eggs and cook, stirring occasionally, until the eggs are just set but still moist, 3 to 4 minutes. Divide the egg mixture evenly among the tortillas and wipe out the skillet. Return the skillet to the heat and reduce it to medium-low.
  • Fold the sides of each tortilla in, then roll each one up into a burrito. Brush the burritos all over with the remaining tablespoon oil and put them in the skillet seam-side down. Cook until golden and crispy, about 4 minutes, then flip and repeat on the opposite side. Serve with sour cream and hot sauce on the side.

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