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Spinach Filled Tortilla Rolls

Chef.Foodie's picture
Ingredients
  Canned no salt added whole tomatoes 29 Ounce (2 Can, Undrained)
  Basil 1 Cup (16 tbs), minced
  Frozen chopped spinach 10 Ounce, thawed and drained (1 Package)
  Ricotta cheese 15 Ounce (1 Carton)
  Eggs 2 , beaten
  Salt 1⁄4 Teaspoon
  Flour tortillas 6 (8 Inch)
  Vegetable cooking spray 1
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
Directions

1. Position knife blade in food processor bowl; add tomato. Pulse 6 to 8 times or until tomato is coarsely pureed.
2. Transfer tomato to a medium saucepan; add basil. Bring to a boil; reduce heat, and simmer 25 minutes, stirring frequently.
3. Combine spinach, ricotta cheese, eggs, and salt; stir well. Spoon spinach mixture evenly down centers of tortillas. Roll up tortillas; place seam side down in a 13- x 9- x 2-inch baking dish coated with cooking spray. Spoon tomato mixture over tortillas, and sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until thoroughly heated.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Spinach
Servings: 
6

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