Tomato, Spinach And Cheese Burritos

• 1 c. fat-free Ricotta cheese
• 1 c. reduced fat Ricotta cheese
• 1 tsp. grated Parmesan cheese
• 3/4 tsp. chili powder
• 1/2 tsp. crushed red pepper
• 1/2 tsp. ground cumin
• 8 oz. fresh spinach leaves, divided
• 4 flour tortillas (8-inch)
• 1 large tomato, chopped
• olive oil cooking spray
• 1/2 c. salsa
• 1/2 c. fat-free sour cream

1. Process cheeses, chili powder, red pepper and cumin in food processor, or beat in large mixing bowl until smooth.
2. Coarsely shred half the spinach leaves.
3. Layer shredded spinach, cheese mixture and tomato in center of each tortilla.
4. Fold opposite sides of tortilla over filling and place on a baking pan that's been lightly coated with the olive oil cooking spray.
5. Bake at 400u0b0 until golden brown (about 15 minutes).
6. Divide remaining spinach among 4 plates and arrange burritos atop the leaves.
7. Serve with salsa and sour cream.
8. Makes 4 servings.

ricotta cheese, ricotta cheese, parmesan cheese, chili powder, red pepper, ground cumin, fresh spinach leaves, flour tortillas, tomato, olive oil cooking spray, salsa, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145324 (may not work)