Spinach Cheese Burritos

The Washington Post, November 2, 2005

• • Cuisine: Central/South American
• • Course: Main Course
• • Features: Meatless

Summary:

Whenever these burritos with the creamy spinach filling are on the menu at the Moosewood Restaurant in Ithaca, N.Y., patrons ask for the recipe. So the vegetarian collective has included the recipe, along with a spicy tomato sauce, in its newest cookbook. The sauce can be made while the burritos are in the oven, or substitute your favorite salsa.

Instead of cayenne pepper, you can use 1/2 teaspoon red pepper flakes.

4 to 5 servings

Ingredients:

For the burritos

• • 1 tablespoon vegetable oil
• • 1 bunch scallions, white and light-green parts, chopped
• • 3 cloves garlic, pressed or minced
• • 10 cups (about 10 ounces) loosely packed fresh baby spinach, stemmed
• • 1 teaspoon ground coriander
• • Pinch nutmeg (optional)
• • 3 cups (about 10 ounces) lightly packed Monterey Jack or Cheddar cheese, grated
• • 1/3 cup cream cheese
• • 8 to 10 7- or 8-inch flour tortillas
• • 2 teaspoons vegetable oil

For the sauce

• • 1 tablespoon vegetable oil or olive oil
• • 1 medium onion, coarsely chopped
• • 1 small red bell pepper, seeded and chopped
• • Salt
• • 1 teaspoon ground cumin
• • 1 teaspoon ground coriander
• • 1/4 teaspoon cayenne pepper
• • 1 can (15 ounces) whole tomatoes, with juice
• • 1/4 cup chopped fresh cilantro (optional)

Directions:

Preheat the oven to 375 degrees. Lightly grease a 9-by-13-inch baking dish with nonstick oil spray.

For the burritos: In a large skillet on medium heat, heat 1 tablespoon of the oil. Add the scallions, garlic and cook until softened, 2 to 3 minutes. Add the spinach and cook until the leaves are wilted. Stir in the coriander, nutmeg, if desired, grated cheese and cream cheese. Remove from the heat.

To keep the 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. When all the tortillas are ready, brush the tops with the remaining 2 teaspoons of oil, cover the dish tightly with aluminum foil and bake until hot, 20 to 25 minutes.

Meanwhile, make the blender tomato hot sauce: In a heavy saucepan or skillet over high heat, heat the oil until it is almost smoking. Add the onion, bell pepper and salt to taste. Cook, stirring often, until the bell pepper is blistered and beginning to brown, about 4 minutes. Add the cumin, coriander and cayenne pepper or red pepper flakes, stirring to combine, and remove from the heat.

Transfer the mixture to a blender or food processor. Add the tomatoes and puree.

Return the sauce to the pan and add the cilantro, if desired, and salt to taste. Simmer, stirring occasionally, for about 10 minutes, partially covering the pan to avoid splatters.

Serve the burritos topped with the blender tomato hot sauce.

Recipe Source:

Adapted from "Moosewood Restaurant Simple Suppers," by the Moosewood Collective (Clarkson Potter, 2005).

560 calories, 35g fat, 16g saturated fat, 69mg cholesterol, 702mg sodium, 40g carbohydrates, 10g dietary fiber, n/a sugar, 23g protein.