I have eaten spinach burritos at various Mexican restaurants and always felt disappointed with the results. They are always so creamy and so not spinachy and have such little flavor. I eventually learned my lesson and stopped ordering them, but the temptation never left. I mean really, spinach and cheese stuffed in a tortilla continued to sound yummy and call my name. So what’s a girl to do? Make her own, and do it right, so that is what I did.
My version is still plenty creamy. I mean, I love creamy, I just love for my creamy to have flavor, too. So I increased the ratio of spinach to creamy ingredients and added a little cumin and hot chili sauce for bite. Really, it was that easy. I’ve made these burritos a few times now, with both fresh spinach and frozen. Both are good, but the fresh spinach is unbelievable, so that is how I wrote the recipe. In a bind, I’ll still use frozen. This is one of those dinners that takes almost no time, but is still delicious. Serve them with some Spanish rice and black beans on the side, and you have yourself a complete vegetarian meal, but you won’t miss the meat with this one.
Spinach Burritos Recipe Makes about 4 large burritos
1 pound fresh baby spinach
2 tablespoons cream cheese
2 tablespoons butter
1 cup shredded Monterey jack cheese
1 tablespoon hot chili sauce
1 teaspoon cumin
- Melt butter, cream cheese, and Monterey jack cheese in large skillet over low heat.
- Once cheese is melted, add spinach and let wilt.
- Add hot chili sauce and cumin. Stir together.
- Put 2-3 tablespoons of spinach mixture in tortilla and roll up. Repeat with remaining ingredients.
- Place rolled tortillas in large skillet on medium heat until crisp and golden, turning to cook both sides.
- Serve with salsa, guacamole, and/or sour cream.