1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
How to Make It
Place the wheat berries in a saucepan, and add water; bring to a boil. Reduce heat; simmer 50 minutes or until tender, and drain.
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 4 ingredients (onion through jalapeño); sauté 2 minutes. Add spinach, Garden Brown Sauce, cilantro, and lime juice. Stir in wheat berries (mixture will be thick). Heat tortillas according to package directions. Spoon about 2/3 cup wheat berry mixture down center of each tortilla; roll up. Spread 1/2 cup salsa in bottom of a 13 x 9-inch baking dish coated with cooking spray. Place tortillas, seam sides down, in dish. Pour 1 1/2 cups salsa over tortillas; top with cheese. Bake at 350° for 30 minutes.
I made this according to the recipe with two exceptions -- I used 8" whole wheat tortillas and added a little more salt to the filling when it was all mixed together. I used my food processor to chop up all of the veggies for the garden sauce, which made it all much easier. I agree with earlier reviewers that 2 c. of the garden sauce is too much. Maybe more like 1.5 cups would be better on a second try.
Love this recipe! Made this 8 times for guests (veggie and not) and everyone loves it. Time consuming so I save for special occasions and do it in stages. Make the Brown Sauce 2 days before (freeze the extra), boil the wberries day before. I add a bit of cheese rolled up in the tortillas, which makes it less light. I broil it at the end for a few minutes to get the cheese on the top a bit toasty. Yum!
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