Monday, July 27, 2009

Spinach Cheese Burritos

Again, my apologies for the posting slowdown. I'm now driving (instead of biking) into work at 630 a.m. and leaving the office at 7 p.m., all in preparation for next week's work trip to rural Kentucky. By the time I've been getting home from work, it's gotten too dark outside to photograph whatever I've made in the evening.

One of the things I did get around to making last week, though, was spinach cheese burritos from the Moosewood Collective's Simple Suppers cookbook. My coworker, to whom I referred the cookbook, told me that he had made these burritos and that they were really good.

I couldn't agree with him more! These burritos have a rich and creamy filling from the addition of the cream cheese. I also like that fact that they were simple to prepare on a weeknight. Although the cookbook recommends baking them in a 375 degree oven for 20-25 minutes, I found that 10 minutes in a 400 degree oven was sufficient, provided I warmed the tortillas in the oven on a baking sheet for about 2 minutes before assembling the burritos.

Spinach Cheese Burritos
Serves approximately 4-6

2-3 scallions, thinly sliced
1 1/2 teaspoons minced garlic
3 tablespoons extra virgin olive oil
10-12 ounces fresh baby spinach leaves
1 teaspoon ground coriander
1 teaspoon nutmeg
3 cups shredded mozzarella cheese (or cheddar or monterey jack)
1/3 cup cream cheese (I used low fat)
6 8-inch round tortillas
Your favorite salsa for garnishing

Heat the olive oil over medium heat in a skillet. Add the scallion and the garlic and saute until the garlic softens, about 2 minutes. Add the spinach leaves and cook until they become wilted and any excess liquid has evaporated. Mix in the coriander, nutmeg, chese, and cream cheese. Remove the skillet from the heat.

Take a pre-warmed tortilla and place about 1/2 cup of the spinach and cheese filling onto the lower half. Fold the lower half of each tortilla over, tuck in sides, roll, and place seam-side down in a baking dish. Cover the baking dish with foil and place in the oven for about 10 minutes.

Serve with a dollop of salsa on top. A side of yellow rice goes great with this dish.


janet said...

Thanks so much for your kind words on my blog. My husband came home today, so things are getting back to normal now.

Jackie at said...

Looks delicious with the creamy spinach oozing out.