Smothered Shrimp Burritos

This is a recipe i came up with after i got tired of the same-old same-old. It's very rich and filling. Most often 2 people can share one burrito and it's plenty. When you're done 'building' the burrito it will resemble a heaping salad. Note: to save leftovers, wrap 'burrito only' in foil and freezer bag and place directly in the freezer. Refrigerating leftovers will just make them soggy. Also, i like to use 505 organic green chili sauce. It adds just the right flavor.

Steps

Defrost spinach and shrimp.

Preheat oven to 400f.

Saute mushrooms and garlic in 2 tbsp olive oil until tender.

Add shrimp and cook until just heated through.

Do not overcook as shrimp tends to become rubbery.

Add spinach when you think shrimp is about 1 / 4 way heated through.

Spinach and mushrooms hold a lot of water , so drain excess liquid in colander , pressing with large spoon to expel.

Let cool.

In small sauce pan , heat green chili sauce on low , stirring occasionally.

When shrimp mixture has cooled enough to handle , add 3 / 4 of the monterrey jack cheese , and mix with well-washed hands.

Place a portion of mixture into center of spinach wrap and fold up like a burrito.

Spray both sides of wrap with non-stick cooking spray.

Cook @ 400 , uncovered , until bottom browns , about 10-15 minutes , depending on your oven.

Flip with spatula and repeat.

Remove promptly from oven and place in center of plate.

Cover with green chili sauce , remaining cheese , avocado slic.

Ingredients

shrimp, monterey jack cheese, spinach, mushroom, garlic, spinach tortillas, green chili sauce, tomatoes, avocado, cilantro, iceberg lettuce, olive oil, nonstick cooking spray