Healthified Smothered Burrito

By Shannon Franz

I have another recipe for you guys to check out. My mom used to make a variation of this when I was growing up and we used to call them enchiladas… but I have since been taught that they are NOT enchiladas &#X1f603. I agree. I guess they’re more of a “healthified smothered burrito” with all of that veggie goodness. &#X1f609

Serves 4 light to medium appetites


  • 4 tortillas of your choice (I used 9″ GF spinach)
  • one 15 ounce can of refried beans (reduced sodium, if desired)
  • 1/2 pound protein of choice (tempeh, beef, chicken… whatever floats your goat)
  • 4-6 ounces cheese (again, whatever melts your heart – cow, goat, sheep, vegan, etc cheese)
  • 3 to 4 cups fresh spinach
  • 1/4 cup fresh onion, diced
  • 1-2 cloves garlic, minced
  • green chili sauce (or red sauce if you’re not a verde fan)
  • lots of spices (see below)
  • a touch of oil/butter of choice


  • Preheat the oven to 400F. Put your protein into a skillet to either cook it or warm it up. Depending on the fat content, a bit of oil may be needed to prevent sticking. As it’s cooking, add in your spices. I never measure these, but I will approximate the measurements I typically use (per 1/2 pound):
  • 1/2 tsp chili powder, 1/2 tsp oregano, 1/4 tsp cayenne pepper, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp crushed red pepper flakes, 1/8 tsp cumin, Himalayan or Celtic sea salt and pepper, both to taste.
  • Once your protein is cooked through or warmed, leave your burner on (low heat) and transfer it to a dish. Sauté your onion in the skillet (may need to add a bit of olive oil, butter, ghee, etc so it doesn’t stick) for a few minutes. Once they have almost become translucent,P1150422 add in your garlic and sauté for another minute or two. Add in your spinach and cook until
    it’s wilted (for anyone who hasn’t cooked fresh spinach, the 3-4 cups fresh will quickly wilt into about a cup).
  • Assemble the burritos by dividing up the can of beans, the protein and the veggie mix
    evenly between the four 9″tortillas. Roll each one up carefully and place in a baking dish lined with parchment paper (easy clean up!!!). I gently smush the filling towards the ends to be sure there aren’t any ‘tortilla only bites’ Pour the green chili sauce evenly over the burrito tops and top with desired amount of shredded cheese.
  • Bake at 400F for 20 minutes. I usually slice cross-wise and take out two halves instead of fighting with it and trying to get out one whole one. If you let them cool for a bit, they’ll be easier to take out.
  • Top with guac and/or plain yogurt, if desired.

I hope you guys are having a great week!

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