I’ve been bookmarking one version of this recipe or another for months, and I finally made it Monday night. These Spinach Burritos are delicious — even J. complimented them without my prompting him for an opinion. My mom loved them, too.
I decided to use salsa verde to keep with the green theme of the spinach. I bought mine in a jar (Desert Pepper Trading Co.’s Salsa del Rio), but if you want to make it yourself I’d try Elise’s (of Simply Recipes) or Kevin’s (of Closet Cooking) version. They are food bloggers that I read and admire!
I used whole spelt tortillas from Rudi’s Organic Bakery for the first time, just because they caught my eye. I don’t think I’ve ever had spelt before (it’s a grain similar to wheat, but with a higher protein content). The tortillas were fine, pliable enough to work with but nothing special. I prefer the more pronounced nutty, grain flavor and the softness of Mission brand multi-grain tortillas.
Spinach Burritos with Salsa Verde
Adapted from Spinach Burritos
1 medium onion, diced
1 Tbsp. olive oil
2 10-oz. packages chopped frozen spinach, thawed & drained
salt & ground pepper to taste
8 8-in. whole grain tortillas
1 16-oz. jar salsa verde, divided (or salsa of your choice)
1½ c. cheddar cheese, shredded
Preheat oven to 350° F.
In a large skillet over medium heat, saute onions in olive oil until soft and golden. Add spinach and stir to combine. Cook until heated through and there is no extra water in the pan. Season with salt and pepper.
In each tortilla, combine spinach mixture with about 3 Tbsp. shredded cheddar and 1 Tbsp. salsa. Roll up burrito-style. Arrange burritos seam-side down on a baking pan or in a casserole dish, and bake, covered, for 25-30 minutes.
Serve with remaining salsa, at room temperature, spooned on top.