If you think that a low carb diet means no more burritos, you’re wrong! A member of our weight loss clinics shared this delicious recipe for Spinach Burritos that provides even the most discerning burrito aficionado their fix without derailing their calorie count. Plus, it’s packed with filling and beneficial nutrients that will help keep your body healthy and functioning properly.
The spinach is the nutritional powerhouse in this recipe, as it’s low in fat and cholesterol, yet is antioxidant- and nutrient-rich. It contains high levels of fiber, which fills you up and promotes healthy digestion. This green leafy vegetable is also an excellent source of protein, iron, folate, copper, calcium, zinc, niacin, potassium, magnesium, manganese and vitamins A, B2, C and K.
Note—It’s important to use whole wheat tortillas to keep the carb count low.
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4 cup spinach, diced
3/4 cup brown rice, cooked
1 14 oz. can black beans, drained
1 cup scallions
1/3 cup cilantro, diced
1 large red bell pepper, diced
5 large garlic cloves, minced
2 cups corn, frozen
2 tsp garlic powder
Whole wheat tortillas
1 tbsp extra virgin olive oil
Kosher sea salt and freshly ground black pepper to taste
Salsa and Greek yogurt
Cook the rice per the instructions on the package. While it’s cooking, warm the extra virgin olive oil in a skillet over medium heat. When it’s warmed, add the garlic and scallions and saute. Stir occasionally. After a few minutes, add the spinach, corn, black beans and red bell pepper and stir. Season with the cayenne pepper, garlic powder, Kosher sea salt and freshly ground black pepper as you cook. When the rice is done, add it and the cilantro to the skillet and stir for one minute longer so that all the ingredients are combined well.
Warm up each tortilla and then fill with the rice and spinach mixture—about two to three large scoopfuls should do the trick. Serve with salsa and Greek yogurt as toppings and enjoy.
Makes four servings.