Spinach Cheese Burritos
Take your taste buds on a flavorful adventure with these irresistible Spinach Cheese Burritos—an easy, vegetarian recipe that's perfect for busy weeknights or casual get-togethers. Featuring a mouthwatering filling of sautéed fresh spinach seasoned with garlic, ground cumin, and a hint of black pepper, these burritos are wrapped in soft flour tortillas and packed with ooey-gooey cheddar and Monterey Jack cheese. The golden-brown exterior adds a delightful crunch, while the cheesy, savory interior guarantees comfort in every bite. Ready in just 25 minutes, this healthy-yet-indulgent dish is served hot with tangy salsa and creamy sour cream for the ultimate Tex-Mex experience. Perfect for lunch, dinner, or meal prep, these spinach burritos are sure to become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Large flour tortillas
- 4 cups Fresh spinach leaves
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 tablespoon Olive oil
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sour cream
- 0.5 cup Salsa
Instructions
Heat a large skillet over medium heat and add the olive oil.
Once the olive oil is heated, add the minced garlic and sauté for 30 seconds until fragrant.
Add the fresh spinach leaves to the skillet and cook for 2-3 minutes, stirring frequently, until wilted.
Sprinkle the ground cumin, salt, and black pepper over the spinach and mix well. Remove the skillet from heat and set aside.
Lay one flour tortilla on a clean surface. Sprinkle 2 tablespoons each of shredded cheddar and Monterey Jack cheese evenly across the center of the tortilla.
Spoon about 1/4 of the cooked spinach mixture on top of the cheese layer.
Fold in the sides of the tortilla, then roll it tightly from the bottom to form a burrito. Repeat the process for the remaining tortillas and filling.
Heat a large, flat skillet or griddle over medium heat. Place the assembled burritos seam-side down onto the skillet.
Cook each burrito for 2-3 minutes per side or until the tortilla is golden brown and the cheese has melted inside.
Remove from the heat and serve warm with sour cream and salsa on the side.
Nutrition Facts
Calories |
1882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.3 g | 157% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 4932 mg | 214% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 16.9 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2140 mg | 165% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1121 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
