"Beef" and Bean Burritos

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

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Nutritional Information

Amount per serving
  • Calories: 454
  • Fat: 16.3g
  • Saturated fat: 6.1g
  • Protein: 25.2g
  • Carbohydrate: 50.8g
  • Cholesterol: 21mg
  • Iron: 4.0mg
  • Sodium: 1300mg
  • Calories from fat: 33%
  • Fiber: 26.8g
  • Calcium: 234mg


  • 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


  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.
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