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…
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
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
Instructions
Place all ingredients in the container of a large blender.
Blend until completely smooth.
Use as a burrito or enchilada sauce.
The process for making a burrito “smothered” is simple:
- Roll burrito with desired fillings.
- Transfer burrito to an oven-safe plate or baking sheet
- Pour burrito sauce over burrito.
- Top with cheese
- Broil for 5-6 minutes or until cheese is melted and sauce is hot.
- Transfer to a plate if necessary.
- Top with cold toppings.
- 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.
I can’t wait to try this sauce with an enchilada recipe… or with chilaquiles… or on a spoon…
This recipe blog post has been Digiproved © 2013
{ 9 comments… read them below or add one }
These burritos are beautiful! And yes, I’ve definitely decided that burritos can be, in fact, beautiful.
HA! Thanks Courtney
I thought they were quite pretty too.
That looks awesome Mara!!!!
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 [type] ..Ladies and Gentlemen. . . the Jack in the Box Taco!
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!
These look seriously delicious! I think I could eat Mexican food for months and never get tired of the flavors
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 [type] ..Product Review: Lean Cuisine’s New Culinary Collection
You’re more than welcome!!!
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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