Baked Burritos

Yet another CL recipe missing from myrecipes.

Yield: 6 servings ( Serving Size: 1 burrito )
Community Recipe from


  • 1 cup(s) packaged cabbage-and-carrot coleslaw mix
  • 1 cup(s) (4 oz.) preshredded reduced-fat Mexican blend or cheddar cheese divided in half
  • 1 cup(s) bottled salsa
  • 1/2 cup(s) chopped red onion
  • 1/2 cup(s) chopped green bell pepper
  • 1/2 cup(s) minced fresh cilantro
  • 2 tablespoon(s) fresh lime juice
  • 1 (16-oz.) can pinto beans drained and rinsed
  • 1 (2.25 oz.) can sliced ripe olives drained
  • 6 (8-in.) fat-free flour tortillas
  • cooking spray
  • 1/2 cup(s) chopped green onions


  1. 1. Preheat oven to 425.

  2. 2. Combine coleslaw mix, 1/2 cup cheese, salsa, and the next 6 ingredients (salsa through olives) in a large bowl; stir mixture until well blended. Spread 2/3 cup coleslaw mixture down center of each tortilla; fold up. Place the burritos on a baking sheet coated with cooking spray. Sprinkle with 1/2 cup cheese and green onions.

  3. 3. Bake at 425 for 13 minutes or until cheese melts.

  4. Calories: 250; Fat 2.7; Protein 13.4g; ; Carb 44g
November 2012

This recipe is a personal recipe added by 8stringfan and has not been tested or endorsed by MyRecipes.

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