Spinach 'n' Broccoli Enchiladas

serves 8 - from Light and Tasty magazine

• 1 medium onion, chopped
• 2 teaspoons olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup finely chopped fresh broccoli
• 1 cup picante sauce, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 cup (8 ounces) 1% cottage cheese
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
• 8 flour tortillas (8 inches), warmed

In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add the spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through. Remove from the heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over the top. Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

My Review: I was really nervous about this one. I thought it was going to taste like crap. It ended up being pretty tasty. Of course, I used hot picante sauce, so maybe I burned my tastebuds off!

Black Bean and Sweet Potato Burrito

adapted from The Moosewood Low Fat Cookbook -- serves 4

• 2 medium sweet potatoes… peeled and cubed
• 2 tsp. canola oil
• 1 large onion… chopped
• 3 garlic cloves… finely chopped
• 1 green chile… finely chopped
• 2 tsp. coriander
• 2 tsp. cumin
• 1 pinch cayenne
• 14 oz. canned black beans… drained and rinsed
• 1 handful coriander
• 1/2 lemon… juiced
• 1/2 tsp. salt
• 4 fat-free Flour tortillas

Add the sweet potato to a pan of salted water. Bring to the boil and simmer for 10 minutes until the sweet potato is tender. Drain.Meanwhile, heat a little oil in a non-stick frying pan. Add the onion, garlic and chilli and cook gently until the onions have softened. Add the spices and cook for a further minute.Add the sweet potato, onion, chilli, garlic, beans, coriander, lemon juice and salt to a food processor. Blend for 20-30 seconds until smooth-ish.Pre-heat oven to 350 degrees and lightly oil a baking dish. Spoon the sweet potato mixture into the middle of each burrito and roll into a cigar shape. Place burritos into the snug-fitting baking dish and cover with foil.Bake for 30 minutes.

My Review: OMG -- these might be the best burritos on earth! They were a little time-intensive, but totally worth the effort. This recipe made way more filling than I needed, so I froze half so I can make again. And I absolutely can't wait to make them again! Simon also loved these so definitely boy-friendly.