2 Burrito Size Flour Tortillas1 cup fat free Mozzarella Cheese (4 ounces), shredded1 (10-oz.) pkg. Spinach chopped1 small Onion chopped1/2 cup Mushrooms chopped2 clove Garlic minced1/2 tsp. Red Pepper Flakes1 tsp. ground Pepper2 Tbsp. Parmesan Cheese1 cup low fat Ricotta Cheese2 Eggs1 tsp. fresh Basil chopped12 oz. heated Vegetable Pasta Sauce
Rodajas con Tortillas de Harina de Espinaca, Salsa Marinara y Queso
1. Squeeze all excess moisture from spinach; set aside.
2. Coat a large nonstick skillet with cooking spray; place over Medium heat until hot. Add onion, mushrooms and garlic. Cook until tender.
3. Transfer vegetable mixture to bowl; add mozzarella cheese, dry spinach and remaining ingredients except pasta sauce. Spread spinach mixture over tortillas, leaving a 1/4 inch border around edges. Roll up, jelly roll fashion. Arrange rolls, seamside down, on a sheet pan coated with cooking spray.
4. Cover and bake at 350 degrees F for 20 minutes or until thoroughly heated. To serve, cut rolls into 6 slices each. Spoon marinara sauce onto platter, and place spirals on top of sauce.
Enjoy this delicious Mexican recipe!