Spicy Pinto Bean Burritos

Recipe from

Oxmoor House

Nutritional 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


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


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.

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.

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.