- Total Time
We remade this classic by using reduced-fat cheeses and filling it out with vegetables.
cooking spray1 spray(s)
chopped frozen spinach10 oz, thawed, squeezed to remove water
part-skim ricotta cheese15 oz
part-skim mozzarella cheese½ cup(s), shredded
dried oregano1 tsp
onion powder1 tsp
table salt½ tsp
black pepper¼ tsp
fat free flour tortilla(s)4 medium
fat free salsa½ cup(s)
shredded reduced-fat Mexican-style cheese¼ cup(s)
- Preheat oven to 400ºF. Coat a 7 X 11-inch baking dish with cooking spray.
- Combine spinach, ricotta, mozzarella, oregano, onion powder, salt and pepper in a large bowl; mix well. Spoon 1/4 of spinach mixture onto center of each tortilla. Roll up tortillas, fold in ends and place side-by-side in prepared baking dish. Spoon salsa over tortillas and sprinkle each with 1 tablespoon of Mexican cheese.
- Cover with foil and bake 20 minutes. Uncover and bake until top is golden brown, about 10 minutes more.