"Beef" and Bean Burritos

recipe

Yield:

6 servings (serving size: 1 burrito, 1/2 cup lettuce, 2 tablespoons salsa, and 1 tablespoon sour cream)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 15 Minutes

Nutritional 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

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

Preparation

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.

. 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.

Note:

Oxmoor House Healthy Eating Collection

January 2006
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