A tasty lunch with antioxidant-rich spinach, fiber-filled beans and more. Make sure you look for fresh, quality feta made from either sheep or a combination of sheep and goat's milk.
1medium shallot, minced
1garlic clove, minced
10ozchopped frozen spinach, thawed and squeezed dry
1/4cup fresh feta cheese, crumbled
1/2cup grated parmesean cheese
2Tbspcreamer, such as half-and-half
1/4cup canned cannellini beans; drained, rinsed and mashed with a fork
1tspfresh lemon juice
4medium flour tortillas
Coat a 10-inch skillet coated with cooking spray and heat over medium-high heat. Add shallot and garlic and sauté 1 minute; stir in spinach. Cook until spinach is hot and liquid evaporates, about 3 minutes; remove from heat.
Add feta and Parmesan cheeses, creamer, beans, pepper and lemon juice to skillet; stir until well-combined.
Spread 1/2 cup of spinach mixture on half of each tortilla; fold tortillas in half to enclose filling.
Recoat skillet with cooking spray. Place 2 folded tortillas in skillet and brown over medium heat, about 2 to 3 minutes per side; set aside and cover to keep warm. Repeat with remaining tortillas.
Cut each tortilla into four wedges. Serve with lemon wedges.