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Vegetable and Bean Burritos

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Vegetable and Bean Burritos Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
538
Calories from Fat
117
% Daily Value
Total Fat
13g
20%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
765mg
32%
Total Carbohydrates
84g
28%
Dietary Fiber
25g
100%
Sugars
7g
Protein
27g
Calcium
109mg
11%

Number of servings: 4

Calories per serving: 538

Preparation time: 25 min

Total time: 25 min

Ingredients

Eight 8-inch whole-wheat tortillas

Nonstick cooking spray

1 tsp olive oil

12 cup chopped onion

12 cup chopped red bell pepper

12 cup chopped green bell pepper

2 (15-oz) cans low-sodium pinto beans, drained and lightly mashed with a fork

1 tsp onion powder

1 tsp chili powder

1 tsp cumin

2 chopped tomatoes

12 cup shredded, reduced-fat mild cheddar cheese

Directions

Preheat oven to 300°F.

1. Heat tortillas in a microwave until warm or wrap tortillas in foil and place in a 300°F oven for 5 to 6 minutes.

2. Meanwhile, spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add onion and peppers and sauté for 2 to 3 minutes.

3. Add beans, onion powder, chili powder, and cumin. Mix well and cook for 2 to 3 minutes or until heated through.

4. Divide bean mixture evenly onto the center of each tortilla and top with tomatoes and cheese.

5. Fold and serve.

Makes 4 servings.

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