Refried Bean and Mushroom Burritos

Oxmoor House
4 servings (serving size: 1 burrito, 3/4 cup lettuce, 1/4 cup tomato,2 tablespoons salsa, and 1 tablespoon sour cream)


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4 (8-inch) low-fat flour tortillas
Cooking spray
1 teaspoon vegetable oil
1 (8-ounce) package pre-sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon hot sauce
1 cup canned fat-free refried beans
1/2 cup (2 ounces) pre-shredded reduced-fat Cheddar cheese
3 cups thinly sliced iceberg lettuce
1 cup chopped seeded tomato (about 1 large)
1/2 cup salsa
1/4 cup fat-free sour cream


Prep: 10 Minutes
Cook: 8 Minutes

Warm tortillas according to package directions.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms; sauté 8 minutes or until lightly browned. Sprinkle with salt and hot sauce.

Spoon 1/4 cup refried beans down center of each tortilla. Top each with 1/4 cup mushrooms and 2 tablespoons cheese. Roll up tortilla. Serve over lettuce. Top with tomato, salsa, and sour cream.

Created date

March 2010

Nutritional Information

Calories 298
Fat 7.8 g
Satfat 2.9 g
Protein 13.9 g
Carbohydrate 43.1 g
Cholesterol 11 mg
Iron 3.0 mg
Sodium 923 mg
Caloriesfromfat 24 %
Fiber 5.0 g
Calcium 262 mg