NEW CASTLE —
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- Nonfat cooking spray
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/8 teaspoon pepper
- 6 fat-free flour tortillas (10 inches), warmed
- 3/4 cup jarred picante sauce, divided
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
In a large skillet, spray non-fat cooking spray and saute onion and garlic until tender.
Add spinach and pepper; cook for 2 to 3 minutes or until heated through.
Place about 3 tablespoonfuls off center on each tortilla; top with 1 tablespoon of picante sauce and 2 tablespoons of cheese. Fold sides and ends over filling and roll up.
Place seam side down in a 13-x-9-in. baking dish that has been coated with cooking spray. Top with remaining picante sauce and cheese. Bake, uncovered, at 350° for 20 to 25 minutes or until sauce is bubbly and cheese is melted. Yield: 6 servings.