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1
Preheat the oven to 375.
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2
Oil a 9 x 13-inch baking dish.
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3
In a large skillet on medium heat, cook the scallions and garlic in the oil for 2 or 3 minutes.
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4
Add the spinach and cook until the leaves are wilted and the water has evaporated.
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5
Stir in the coriander, nutmeg, cheese, and cream cheese.
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6
Remove from the heat.
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7
To soften the tortillas so they wont crack when you roll them, lay out the tortillas on a baking sheet (overlapping is fine) and place in the oven for a minute or two.
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8
To prepare the burritos, place about 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 seam-side down in the prepared baking dish.
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9
Repeat with the rest of the filling and tortillas.
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10
Brush the tops lightly with oil, cover the dish with foil, and bake until hot, 20 to 25 minutes.
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11
Serve topped with Blender Tomato Hot Sauce or salsa.
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12
If you want to use frozen spinach instead of fresh, look for bags with loose clumps of spinach instead of a solid block, and defrost before adding to the filling.
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13
You can use thinly sliced onions instead of scallions.
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14
We usually serve burritos on Yellow Rice (page 179) or plain brown or white rice.
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15
A crisp salad or a crunchy slaw is nice on the side.
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16
New England Squash Pie (page 277) would make the evening divine.
