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Spicy Pinto Bean Burritos

Yield 6 burritos.

Ingredients

  • 6 (9-inch) flour tortillas
  • Vegetable cooking spray
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon minced garlic
  • 2 cups canned pinto beans, drained, rinsed, and mashed
  • 1/2 cup nonfat process cream cheeseproduct, softened
  • 1/4 cup nonfat mayonnaise
  • 1/2 cup chopped green onions
  • 1/4 cup plus 2 tablespoons no-salt-added salsa
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
  • 3 cups finely shredded lettuce
  • 1 cup seeded, chopped tomato
  • 1/2 cup chopped green pepper
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 345
  • caloriesfromfat 19 %
  • fat 7.2 g
  • satfat 1.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 16.3 g
  • carbohydrate 53.7 g
  • fiber 0.0 g
  • cholesterol 10 mg
  • iron 0.0 mg
  • sodium 747 mg
  • calcium 0.0 mg

How to Make It

  1. Place a damp paper towel in center of a sheet of aluminum foil. Stack tortillas on paper towel. Cover stack with another damp paper towel; seal foil. Bake at 250° for 10 minutes.

  2. Coat a nonstick skillet with cooking spray; add olive oil. Place over medium heat until hot. Add 1/2 cup onion; saute 4 minutes. Add jalapeno and garlic; saute 1 minute. Add pinto beans; cook 3 minutes or until thoroughly heated, stirring frequently. Combine cream cheese and mayonnaise; stir well.

  3. Spoon about 1/4 cup bean mixture down one side of each tortilla. Top evenly with cream cheese mixture, green onions, and salsa. Roll up tortillas; arrange seam side down in a 13- x 9- x 2-inch baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Sprinkle with Cheddar cheese; bake, uncovered, 5 minutes or until cheese melts. Place 1/2 cup lettuce and 1 burrito on each plate. Top burritos evenly with tomato, green pepper, and cilantro.

Light and Luscious