Refried Beans and Rice Burritos

Refried Beans and Rice Burritos Recipe
Oxmoor House
Save some time by preparing the accompanying veggies while the burritos cook in the microwave.

Yield:

4 servings (serving size: 1 burrito)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 379
Caloriesfromfat 0.0 %
Fat 9 g
Satfat 3.3 g
Monofat 3.2 g
Polyfat 2.2 g
Protein 15.1 g
Carbohydrate 62.5 g
Fiber 7.4 g
Cholesterol 10 mg
Iron 0.7 mg
Sodium 1190 mg
Calcium 148 mg

Ingredients

1 (10-ounce) package frozen Southwestern-style rice (such as Birds Eye Steamfresh)
1 cup canned fat-free refried beans
4 (8-inch) 96% fat-free whole wheat tortillas (such as Mission)
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
Thinly sliced iceberg lettuce (optional)
1/2 cup diced tomato
1/2 cup diced cucumber
1/2 cup fresh salsa
1/4 cup light sour cream

Preparation

1. Microwave rice according to package directions.

2. Spoon 1/4 cup refried beans down center of each tortilla; top each with 1/3 cup rice and 2 tablespoons cheese.

3. Arrange burritos, seam side down, in a microwave-safe baking dish. Cover with plastic wrap, and microwave at HIGH 3 minutes or until thoroughly heated. Place lettuce on each of 4 plates, if desired, and top with burritos. Top each burrito with 2 tablespoons tomato, 2 tablespoons cucumber, 2 tablespoons salsa, and 1 tablespoon sour cream.

Serve with: Fruit Juice Coolers

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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