Cheesy Green Burritos

This recipe was inspired by the wonderful Moosewood Restaurant but modified to be vegan. It is quite yummy and very easy to make!

Serves 4 | Vegan | 45 minutes | 1 serving = 7 Weight Watchers points for 2 burritos

1 bunch scallions, chopped
3 garlic cloves, pressed or minced
1 tablespoon olive oil
10 cups loosely packed fresh greens (you can use spinach, kale, collards, even mustard greens)
1 teaspoon ground coriander
generous pinch of nutmeg
3 cups lightly packed grated Almond Cheddar Style Cheese Alternative (I think Almond is the best non-dairy cheese but you can use any non-dairy cheese)
1/3 cup Tofutti (or other non-dairy) cream cheese
8 flour tortillas (7 or 8 inch)
Salsa (any kind … just to use as a topping)

Preheat the oven to 375 degrees. Oil a 9 x 13-inch baking dish.

In a large skillet on medium heat, cook the scallions and garlic in the oil for 2 or 3 minutes. Add the greens and cook until the leaves are wilted and the water has evaporated. Stir in the coriander, nutmeg, non-diary cheese, and non-dairy cream cheese. Remove from heat.

To soften the tortillas so they won’t crack when you roll them, lay out the tortillas on a baking sheet and place in the oven for a minute or two.

To prepare the burritos, place about 1/2 cup of the filling on the lower half of a warm tortilla, fold the bottom up and the sides in to encase the filling, roll it up, and place seam-side down in the prepared baking dish. Repeat with the rest of the filling and tortillas. Brush the tops lightly with oil, cover the dish with foil, and bake until hot, 20 to 25 minutes. Serve topped with salsa.