YIELD: 6 SERVINGS
1 pound 95% lean ground beef
3/4 teaspoon crushed garlic
1/2 cup chopped onion
1-1/2 cups canned enchilada sauce, or bottled mild chunky-style salsa
3 cups (packed) coarsely chopped fresh spinach
6 flour tortillas (8-inch rounds), warmed to room temperature
1 cup plus 2 tablespoons shredded nonfat or reduced fat Monterey Jack or Cheddar cheese
TOPPINGS:
3/4 cup nonfat or light sour cream
1/4 cup plus 2 tablespoons sliced scallions
1/4 cup plus 2 tablespoons sliced black olives
1. Coat a large nonstick skillet with cooking spray and add the ground beef and garlic. Place the skillet over medium heat and cook, stirring to crumble, until the meat is no longer pink. Add the onions and 1/2 cup of the enchilada sauce or salsa, cover and cook stirring occasionally for about 3 minutes or until the onions start to soften.
2. Add the spinach to the skillet. Cook, stirring frequently, for a minute or two until the spinach is wilted and any excess liquid evaporates.
3. Lay the tortillas on a flat surface and spoon 1/6 of the meat mixture along the right side of each tortilla, stopping 1-1/2 inches from the bottom. Top the filling on each burrito with 1 tablespoon of the cheese. Fold the bottom edge of each tortilla up about 1 inch (to prevent filling from falling out). Then, beginning at the right edge, roll each tortilla up jellyroll style.
4. Coat a 9x13 inch pan with nonstick cooking spray and lay the filled tortillas, seam side down, in a single layer in the pan. Spread the remaining 1 cup of enchilada sauce or salsa down the center of the burritos, and sprinkle with the remaining 3/4 cup of cheese.
5. Cover the pan with aluminum foil and bake at 350°F for 20 minutes or until burritos are heated through and cheese is melted. Top each burrito with 2 tablespoons of the sour cream, 1 tablespoon of scallions and 1 tablespoon of olives. Serve hot.
Nutritional Facts (per serving)
CALORIES: 341 CARBOHYDRATES: 35 g CHOLESTEROL: 42 mg
FAT: 7.5 g FIBER: 3.1 g PROTEIN: 26 g SODIUM: 676 mg
CALCIUM: 207 mg GI RATING: LOW
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NOTE: We didn't add the scallions. And we wanted a bit spicier taste, so we added a 4 oz. can of diced green chilis and a tablespoon of chili powder to the meat mixture before adding the spinach.