Spicy Spinach Burritos -- Don't Knock It 'til Ya Try It!!! – a delicious recipe with Spinach, garlic, arbol chiles, olive oil, kosher salt, flour tortillas. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat olive oil in saucepan, add garlic, peppers & salt (adjust salt to your taste, don't overdo as you can always add more & once there's too much you'll have to start over)- cook until garlic is golden in color (make sure you don't burn it).
2
Add spinach (I fill the pot so use as much as you can cram in there - it will wilt down & you definitely want enough), toss to coat & cover.
3
Simmer on low heat until spinach is mushy or tears easily with a fork, about 10 minutes.
4
Remove from heat & discard peppers, fill flour tortillas & wrap.
5
My honey heats the tortillas over an open flame first which gives a lovely flavor - if you can make some from scratch that's even better!
6
Enjoy!
7
I often make this as an appetizer but sometimes I make it just for me for lunch -- Delicous I tell you!
8
Even my spinach hating ex-husband loves this.
420
kcal
Calories
5
g
Fat
80
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 (10 ounce) bags Baby Spinach, 2 tablespoons garlic, minced (about 8 cloves), 5 arbol chiles (dried red chiles), 1 tablespoon olive oil, and more.
Yes, Spicy Spinach Burritos -- Don't Knock It 'til Ya Try It!!! falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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