Prep 20 mins
Cook 25 mins
A Moosewood Restaurant recipe.
- 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
- 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)
- 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.
I love anything with spinach and I love cheese way too much, so this way a good recipe for me. I loved the spinach cheese mixture, and thought the sauce ingredients were different and interesting. The only thing I did not love was that I couldn't taste the burrito filling as much as would have liked, because the sauce kind of overpowered it. But nonetheless, the flavors were still great.
Delicious! I loved the filling for this! The sauce had a pleasant hot but sweet flavor - very different from anything I've had before. I made the sauce first and then used half of it to top the burritos while they were baking, rather than brush them with oil. I then froze the other half of the sauce (there was more than enough) for the next time I make this. I used whole wheat tortillas, jack cheese, and skipped the cilantro. Thanks so much for the recipe!
These burritos are good, and the sauce is excellent! Unfortunately, I didn't like the spinach and cheese combination as much as I had expected. Still, fine for tonight's dinner. Thank you for an interesting experience.