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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 266.4
  • Total Fat: 7.5 g
  • Cholesterol: 31.4 mg
  • Sodium: 783.0 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 12.6 g
  • Protein: 20.4 g

View full nutritional breakdown of Make and Take Burritos calories by ingredient
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Make and Take Burritos

Submitted by: BTVMADS

Introduction

This recipe sounds big, and it IS. But fight the temptation to cut it in half -- instead, wrap the leftovers in plastic/foil, freeze them, and you've got delicious burritos for lunchboxes! And what better midday fuel is there? With 12.5 grams of fiber and 20.5 grams of protein, these burritos will keep you going till dinner time. This recipe sounds big, and it IS. But fight the temptation to cut it in half -- instead, wrap the leftovers in plastic/foil, freeze them, and you've got delicious burritos for lunchboxes! And what better midday fuel is there? With 12.5 grams of fiber and 20.5 grams of protein, these burritos will keep you going till dinner time.
Number of Servings: 14

Ingredients

    1 lb ground turkey (or lean ground beef)
    2 cans Bush's Chili Beans (with sauce)
    1 can black beans, drained and rinsed
    1 4-oz can mushrooms
    1 4-oz can black olives
    1 4-oz can green chiles
    1 medium onion, finely chopped
    2-3 cloves garlic
    1 tbsp chili powder
    1 tsp dried oregano
    1 tsp cumin
    8 oz. shredded low fat cheddar

    12-16 La Tortilla Factory Tortillas (I used 14 of the 100 calorie tortillas in the calorie count)

Directions

1.) Brown the meat, breaking it into clumps as you go. Add the onion about 1/2 way through, cooking until the onion is soft and the meat is a little crumbly
2.) All all other ingredients except the cheese and tortillas. Heat until steaming but not bubbly.
3.) Spoon 1/2 cup of filling into each tortilla. Top with 2 tbsp. of cheese, then roll up, tucking in the ends as you go.
4.) Heat a large griddle (or the biggest skillet you've got) on medium. Spray with a little nonstick spray, then brown the burritos on both sides.

Serve immediately with salsa and your favorite Mexican side dish if you want them piping hot.

OR, let them cool, wrap in plastic wrap and foil, and freeze them for bag lunches, picnics or lazy dinner nights.

Number of Servings: 14

Recipe submitted by SparkPeople user BTVMADS.






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