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
How to Make It
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.