This is a favorite. If you haven't bought your rice cooker yet, this is for you. It is a "throw together" recipe, made with just a few ingredients. It can be Mexican or Italian, depending.
Spinach and ricotta burritos two ways
1½ cups frozen spinach
½ cup ricotta
2 or 3 tortillas
Shredded cheddar to top
Salt and pepper to taste
Rotel OR Canned tomatoes
The ratio for the ingredients in this recipe is 3:1; that is to say three units of frozen spinach for every unit of ricotta. With this ratio you can easily scale up, or down, this recipe to cater to your needs. To make two super filled—and super filling—burritos or three not-quite-bursting-at-the-seams burritos defrost 1½ cups of frozen spinach in the microwave for about 40 seconds. Mix this with ½ cup of ricotta, sprinkle on a little salt and pepper to taste, and then split the mixture evenly between your tortillas. Top the burritos with some of your shredded cheddar and microwave for about one minute, or until the cheese is melted and the filling is hot all the way through.
For a Mexican twist, top with Rotel (salsa); to go Italian, just add a little tomato sauce.
This is a taste of the recipes in our little ebook (see upper right): College Cooking Crash Course.
If you have a Kindle, you can get it on Amazon!