You may also like
Categories:
olive oil onion red bell pepper clove garlic spinach dill salt freshly ground black pepper hot pepper sauce shredded Monterey Jack cheese flour tortillas eggs milk flour mustard powder
Viewed: 101 - Published at: 2 years agoIngredients
- 2 tsp. olive oil
- 1/2 medium-sized onion, sliced
- 1 red bell pepper, cut lengthwise into 2-inch-thick slices
- 1 large clove garlic, minced
- 1 10-oz. pkg. frozen chopped spinach
- 2 Tbs. fresh dill
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Dash hot pepper sauce, optional
- 1 3/4 cups shredded Monterey Jack cheese
- 6 8-inch flour tortillas
- 4 large eggs, beaten
- 2 cups skim milk
- 1 Tbs. all-purpose flour
- 1 tsp. mustard powder
Method
- Grease 9x13-inch baking dish.
- Heat oil in large skillet over medium heat.
- Saute onion and pepper 5 minutes, or until tender.
- Add garlic, and cook 2 minutes more.
- Stir in spinach, dill, salt and pepper; cover and cook 5 minutes, or until spinach has completely thawed.
- Season with pepper sauce, if desired, and stir in 3/4 cup shredded cheese.
- Spoon 1/3 cup of spinach/veggie mixture down the center of each tortilla.
- Roll tortilla tightly, and place seam side down in baking dish.
- Whisk together eggs, milk, flour and mustard powder, and pour over tortillas.
- Cover dish with foil, and refrigerate overnight.
- Preheat oven to 350F.
- Bake burritos 45 minutes, or until eggs are set.
- Sprinkle with 1 cup cheese, and bake 5 minutes more, or until cheese has melted and begins to brown.
- Let stand 10 minutes before serving with salsa and sour cream.
