"Beef" and Bean Burritos

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

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.