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"Beef" and Bean Burritos

Prep time 8 mins
Cook time 15 mins
Yield 6 servings (serving size: 1 burrito, 1/2 cup lettuce, 2 tablespoons salsa, and 1 tablespoon sour cream)

Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 8 ounces (about 2 1/2 cups) frozen burger-style recipe crumbles
  • 2 tablespoons 40%-less-sodium taco seasoning
  • 2 cups fresh baby spinach leaves
  • 1/2 cup chopped tomato
  • 1/2 cup frozen whole-kernel corn
  • 1 tablespoon fresh lime juice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 6 (10-inch) reduced-carb whole wheat flour tortillas
  • 1 cup (4 ounces) shredded reduced-fat extra sharp Cheddar cheese
  • 3 cups shredded iceberg lettuce
  • 3/4 cup salsa
  • 6 tablespoons reduced-fat sour cream

Nutrition Information

  • calories 454
  • fat 16.3 g
  • satfat 6.1 g
  • protein 25.2 g
  • carbohydrate 50.8 g
  • cholesterol 21 mg
  • iron 4.0 mg
  • sodium 1300 mg
  • caloriesfromfat 33 %
  • fiber 26.8 g
  • calcium 234 mg

How to Make It

  1. Heat olive oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and garlic; cook 3 minutes or until tender. Add crumbles and taco seasoning; cook 4 minutes or until crumbles are thawed, stirring occasionally. Add spinach and tomato; cook 3 minutes or until spinach wilts, stirring frequently. Stir in corn, lime juice, and beans; cook 3 minutes or until thoroughly heated.

  2. . Heat tortillas according to package directions. Spoon 1/2 cup burrito filling and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Serve immediately on a bed of lettuce with salsa and sour cream.

Oxmoor House Healthy Eating Collection