Directions

1. Lay half the tortillas out on a baking sheet and spray both sides of the tortillas (or brush) with oil. Lay the remaining tortillas on top and spray their tops too. Bake in a 300°F oven to warm and soften, only about 3-5 minutes (don’t let them dry out.) Stack them, wrap them in a towel to keep warm and set aside.
2.  Meanwhile, heat the salsa in a sauté pan over medium heat. Bring just below a boil and add the sour cream, stir to combine, remove from heat and cover.
3.  Sauté the onions, garlic and mushrooms over medium high heat until vegetables are tender. Add the spinach to heat through and turn off the heat.
4.  Set the tortillas, sauce, serving plates, veggie mixture and cheese in an assembly line – in that order. Using your fingers or tongs, dip a tortilla into the warm salsa coating both sides. Set on plate and put about 3 tablespoons of the veggie mixture down the center, generously add crumbled queso fresco and roll into a tube. Repeat with all of the tortillas.
5.  If you work quickly and everything is hot/warm, dinner is done. If preparing ahead of time, place the filled tortillas into a baking dish and cover with foil. They can be reheated in the microwave or oven – if you’re a cheese lover, more cheese can be crumbled on top and melted under the broiler before serving.

Per serving: 331 calories, 14g fat, 4g sat fat, 41g carbohydrates, 11g protein, 568mg sodium, 5g fiber, 313mg calcium