1 (12 ounce) package Cut 'N Clean Greens Beet Greens
1 tablespoon olive oil
1 small onion, chopped
1 (6-ounce) package fresh sliced mushrooms
1/2 a red bell pepper, chopped
2 garlic cloves, minced
1/8 teaspoon pepper
6 flour tortillas (soft taco size)
2 cups (8 ounces) shredded Monterey Jack cheese, divided use
1 cup picante sauce, divided use
Heat oven to 350 degrees. Spray a 13- by 9-inch baking dish with nonstick spray and set aside.
Wilt beet greens in a 12-inch skillet with about 1-2 tablespoons of water, stirring occasionally for about 2-3 minutes. Remove greens to a small bowl and set aside.
In same skillet (no need to wash it), heat oil. Sauté onion, mushrooms and red pepper for about 5 minutes, until tender, stirring occasionally. Add garlic and sauté for another minute. Add beet greens (discard any accumulated liquid fist) and pepper, cook and stir to combine well, for about 2 minutes. Remove from heat and using your spoon, divide the greens filling into 6 portions in the pan.
Place 1 portion of greens filling on a flat tortilla, top with 2 tablespoons of cheese and 1 tablespoon of picante sauce. Roll tightly and place seam side down in prepared baking dish. Repeat with remaining 5 tortillas. When all burritos are filled and arranged in pan, spread remaining picante sauce over top, sprinkle with remaining cheese and bake, uncovered, for 20-25 minutes or until sauce is bubbly and cheese is melted.
This makes a mild burrito; if you are confident about your family’s taste for spice, amp it up with Pepper Jack cheese, a spicy picante sauce and even a few squirts of hot sauce in the filling. You may sub fat-free or low-carb tortillas and fat-free cheese if you need to, but we are not convinced about the quality or taste of those products yet so prefer the regular versions.