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- 1 cup(s) packaged cabbage-and-carrot coleslaw mix
- 1 cup(s) (4 oz.) preshredded reduced-fat Mexican blend or cheddar cheese divided in half
- 1 cup(s) bottled salsa
- 1/2 cup(s) chopped red onion
- 1/2 cup(s) chopped green bell pepper
- 1/2 cup(s) minced fresh cilantro
- 2 tablespoon(s) fresh lime juice
- 1 (16-oz.) can pinto beans drained and rinsed
- 1 (2.25 oz.) can sliced ripe olives drained
- 6 (8-in.) fat-free flour tortillas
- cooking spray
- 1/2 cup(s) chopped green onions
- 1. Preheat oven to 425.
- 2. Combine coleslaw mix, 1/2 cup cheese, salsa, and the next 6 ingredients (salsa through olives) in a large bowl; stir mixture until well blended. Spread 2/3 cup coleslaw mixture down center of each tortilla; fold up. Place the burritos on a baking sheet coated with cooking spray. Sprinkle with 1/2 cup cheese and green onions.
- 3. Bake at 425 for 13 minutes or until cheese melts.
- Calories: 250; Fat 2.7; Protein 13.4g; ; Carb 44g
This recipe is a personal recipe added by 8stringfan and has not been tested or endorsed by MyRecipes.
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Baked Burritos Recipe at a Glance
- COURSE: Main Dishes