Spinach Cheese Tortilla Rolls

Enjoy your dinner with cheesy tortilla rolls made with spinach are perfect for Mexican cuisine - ready in an hour.

  • Prep Time 20 min
  • Total Time 60 min
  • Servings 4

Ingredients

1
cup Old El Paso™ thick 'n chunky salsa
1
can (8 ounces) tomato sauce
1/4
cup chopped fresh cilantro or parsley
1
package (9 ounces) Green Giant™ frozen chopped spinach, thawed and squeezed to drain
1
cup ricotta cheese
1
egg, beaten
1/8
teaspoon red pepper sauce
4
Old El Paso™ flour tortillas for burritos (8 inches in diameter)
1/2
cup shredded Cheddar cheese (2 ounces)

  • 1 Heat oven to 375°. Grease square baking dish, 9x9x2 inches.
  • 2 Mix salsa, tomato sauce and 3 tablespoons of the cilantro in 1-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 5 minutes.
  • 3 Mix spinach, ricotta cheese, egg and pepper sauce. Spoon 1/2 cup of the spinach mixture down center of each tortilla. Roll up tortilla; place seam side down in dish. Spoon tomato mixture over tortillas. Sprinkle with cheese.
  • 4 Bake uncovered about 30 minutes or until heated through. Sprinkle with remaining 1 tablespoon cilantro.

Expert Tips

You can use a larger (15-ounce) can of tomato sauce and omit the salsa to prepare this recipe.

Serve these tortilla rolls with a Mexican fruit salad. Cut up melon, jicama and strawberries, and mix with a little margarita mix and grated lime peel. Chill until ready to serve.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
125),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
),
Cholesterol
85mg
85%;
Sodium
650mg
650%;
Total Carbohydrate
39g
39%
(Dietary Fiber
4g
4%
),
Protein
19g
19%
;
% Daily Value*:
Iron
18%;
Exchanges:
2 Starch; 2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.