Spicy Pinto Bean Burritos

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 19%
  • Fat: 7.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.3g
  • Carbohydrate: 53.7g
  • Fiber: 0.0g
  • Cholesterol: 10mg
  • Iron: 0.0mg
  • Sodium: 747mg
  • Calcium: 0.0mg


  • 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


  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.
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