“This is a recipe I came up with after I got tired of the same-old same-old. It's very rich and filling. Most often 2 people can share one burrito and it's plenty. When you're done 'building' the burrito it will resemble a heaping salad. Note: To save leftovers, wrap 'burrito only' in foil and freezer bag and place directly in the freezer. Refrigerating leftovers will just make them soggy. Also, I like to use 505 Organic Green Chili Sauce. It adds just the right flavor.”
READY IN:
55mins
SERVES:
4
YIELD:
4 Burritos
UNITS:
US

Ingredients Nutrition

Directions

  1. Defrost spinach and shrimp.
  2. Preheat oven to 400°F.
  3. Saute mushrooms and garlic in 2 tbsp olive oil until tender.
  4. Add shrimp and cook until just heated through. Do not overcook as shrimp tends to become rubbery.
  5. Add spinach when you think shrimp is about 1/4 way heated through.
  6. Spinach and mushrooms hold a lot of water, so drain excess liquid in colander, pressing with large spoon to expel.
  7. Let cool.
  8. In small sauce pan, heat green chili sauce on low, stirring occasionally. When shrimp mixture has cooled enough to handle, add 3/4 of the Monterrey Jack cheese, and mix with well-washed hands.
  9. Place a portion of mixture into center of spinach wrap and fold up like a burrito.
  10. Spray both sides of wrap with non-stick cooking spray. (It helps to have another person do this for you as your hands will be very messy).
  11. Cook @ 400, uncovered, until bottom browns, about 10-15 minutes, depending on your oven. Flip with spatula and repeat.
  12. Remove promptly from oven and place in center of plate. Cover with green chili sauce, remaining cheese, avocado slices, tomato, and a generous heaping of chopped lettuce. Sprinkle with chopped cilantro.

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