Meatless Monday: Spinach Burritos

July 1, 2013 at 3:03 pm 1 comment

spinach enchiladasIngredients:

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

Directions:

  1. 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.
  2. Place about 3 tablespoonfuls off center on each tortilla; top with 1 tablespoon of picante sauce and 2 tablespoons of cheese. Fold sides and ends over filling and roll up.
  3. Place seam side down in a 13-in. x 9-in. baking dish that has been 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.
  4. Makes 6 servings.

Nutritional per Serving:

  • 262 calories
  • 9 g fat
  • 25 mg cholesterol
  • 550 mg sodium
  • 31 g carbohydrate
  • 0 fiber
  • 17 g protein

*Recipe from Taste of Home: http://www.TasteofHome.com*

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Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Healthy Lifestyle, Recipes. Tags: , , , , , , , .

Summer Spinach and Salmon Salad Happy Independence Day from DiabetesAmerica!

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