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
How to Make It
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.
I doubled the bean mixture to balance out the cream cheese mixture. I substituted 1 tblspoon of ancho chili sauce for the jalapeno. My husband and mother-in-law gobbled it up and said they loved it, and that it wasn't toooo spicy.
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