Spinach Wraps

My son is a vegetarian and on nights when my husband is not home for dinner, we often make some sort of veggie dinner wrapped in a tortilla, and these spinach wraps are just one variation.  The basic idea is some sort of protein (cheese, beans, tofu), a mix of veggies either sauteed or raw, topped with some sort of sauce, dressing, or salsa, and then wrapped up in or tortilla (or melted into a quesadilla)… you get the idea.  My favorite ingredient in a hot wrap is probably spinach because it is similar to lettuce, but it is good cooked.  For some reason, I have an aversion to warm lettuce, so I save it for cool wraps.

This particular wrap is one I make on super busy days because I use bagged spinach and sun dried tomatoes for the veggies, meaning that I don’t have to spend time chopping.  It comes together in about twenty minutes, which is faster than it would take to get fast food, and it is so much better!

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Spinach Wraps

Prep 10 mins

Cook 10 mins

Total 20 mins

Author Michelle

Yield 4

Ingredients

• 4 spinach tortillas
• 1 6 oz. bag baby spinach
• 2 Tbsps. olive oil
• 1/2 3 oz. bag soft julienne sun dried tomatoes
• 1 14 oz. can black beans, rinsed and drained
• 1/4 cup queso fresco
• 1 avocado, seeded and chopped
• salt and pepper to taste
• Optional Toppings: salsa and sour cream

Instructions

1. Place beans in a small saucepan, add water to cover, and heat over medium until heated through.
2. While beans are heating, saute spinach olive oil, and sun dried tomatoes in a large skillet over medium high heat until spinach is wilted. Season to taste with salt and pepper.
3. Top tortillas with spinach, beans, queso, and avocado. Add salsa and sour cream, if desired.
4. Roll up tortillas, and serve

Courses Entree

This recipe was shared on Foodie Friends Friday.