Lean Mean Green Burritos

by Mara @ What's For Dinner? on January 29, 2013

in chicken/turkey, Mexican/Latin, simple recipe, vegetables

Thank you all for putting up with my blog down time yesterday! Nothing like starting an edit at 6 a.m. and having the site down the rest of the day! It appears to be all better now thanks to the lovely people over at HostGator who restored my site to a backup from a couple days ago.

Ok, on to the food. That’s why you’re all here anyway, right?

This meal was nothing short of a surprising success. I set out to make a healthy burrito for dinner with some spicy chicken, beans, avocado, and the usual burrito toppings. I tend to think that rice in a burrito is a waste of space for otherwise delicious fillings. A mission to incorporate more vegetables led me to create a bright green smothered burrito…
green burritos-2 copy

While most people know burritos to be the football-sized concoctions served at Chipotle, but traditionally, a burrito is just a convenient way to eat a full meal in one hand. In order to make it a more substantial meal, some regions of Mexico create an enchilada-style burrito, drenched in sauce then baked with cheese. I chose to top ours with reduced-fat Mexican blend cheese, fresh salsa, and fat free sour cream.


Green Burrito Sauce

by What’s For Dinner?

Prep Time: 5 minutes

Cook Time: n/a

Keywords: blender vegetarian spinach Mexican

Ingredients (6 servings)

  • 1 box frozen chopped spinach, thawed and drained thoroughly
  • 1 cup nonfat milk
  • 1 can Herdez brand green salsa
  • 1/2 cup fat free sour cream
  • 3 ounces soft goat cheese
  • 1 Tablespoon garlic powder
  • 1/2 teaspoon salt


Place all ingredients in the container of a large blender.

Blend until completely smooth.

Use as a burrito or enchilada sauce.

Powered by Recipage

green burritos-1.jpg

The process for making a burrito “smothered” is simple:

  1. Roll burrito with desired fillings.
  2. Transfer burrito to an oven-safe plate or baking sheet
  3. Pour burrito sauce over burrito.
  4. Top with cheese
  5. Broil for 5-6 minutes or until cheese is melted and sauce is hot.
  6. Transfer to a plate if necessary.
  7. Top with cold toppings.
  8. Devour.

The best part? Each of these burritos, as I made them, were only 8 PointsPlus! I used chili-lime chicken breasts, fresh avocado, fat free vegetarian refried beans on the inside of a La Tortilla Factory wrap, and with the fat-free sour cream and fresh salsa, the PointsPlus were minimal.

green burritos-3.jpg
I can’t wait to try this sauce with an enchilada recipe… or with chilaquiles… or on a spoon…


Digiprove sealThis recipe blog post has been Digiproved © 2013

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{ 9 comments… read them below or add one }

Courtney @ The Granola Chronicles January 29, 2013 at 11:24 AM

These burritos are beautiful! And yes, I’ve definitely decided that burritos can be, in fact, beautiful. :)


Mara @ What's For Dinner? January 29, 2013 at 3:09 PM

HA! Thanks Courtney :) I thought they were quite pretty too.


Jenn@slim-shoppin January 29, 2013 at 12:18 PM

That looks awesome Mara!!!!


Biz January 29, 2013 at 1:48 PM

It’s like a green monster burrito!! I am totally making this, but probaby subbing Greek yogurt for the sour cream – love!
Biz´s last blog post ..Ladies and Gentlemen. . . the Jack in the Box Taco!


Mara @ What's For Dinner? January 29, 2013 at 3:08 PM

If you do the greek yogurt thing, I would cut the goat cheese down to about 2 ounces instead of 3. The yogurt is way more tart and it might be overwhelming!


Elaine January 30, 2013 at 10:43 AM

These look seriously delicious! I think I could eat Mexican food for months and never get tired of the flavors :)


Lauren January 30, 2013 at 5:44 PM

Glad to see the blog is back up and functioning! Now, lets talk about this burrito. I don’t know if it’s a good idea for you to post delicious recipes with me living so close to you. You may need to start setting an extra plate at your table each night. ;)
Lauren´s last blog post ..Product Review: Lean Cuisine’s New Culinary Collection


Mara @ What's For Dinner? January 30, 2013 at 5:50 PM

You’re more than welcome!!!


Marianne January 31, 2013 at 12:28 AM

Seeing as I’m not a huge red sauce fan, this sounds like a great alternative. Now I just have to remember to try making enchiladas one of these days.


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