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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 293.4
  • Total Fat: 3.2 g
  • Cholesterol: 10.3 mg
  • Sodium: 1,446.9 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 14.2 g
  • Protein: 16.4 g

View full nutritional breakdown of Bean and Cheese Burrito Filling calories by ingredient
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Bean and Cheese Burrito Filling

Submitted by: COLBIJEAN
Bean and Cheese Burrito Filling

Introduction

My whole family loves these burritos and they are quick to make. For even less fat you can omit the cheese and they still taste great. My whole family loves these burritos and they are quick to make. For even less fat you can omit the cheese and they still taste great.
Number of Servings: 6

Ingredients

    1 can pinto beans (15 oz)
    1 can dark red kidney beans (15 oz)
    1 can diced green chiles (4 oz)
    1/2 cup water (about)
    2 tsp Tone's Beef Base
    2 tsp onion powder
    1 dash black pepper
    3 cubic inches cheddar cheese grated

Tips

You will need 6 torillas to finish the burritos. I just wanted the calories and nutrition info to be for the filling alone in case I ever needed to use a different tortilla so I didn't add them in the ingredients.


Directions

Drain and rinse beans, mash about half of them in a blender (or with a smoothie wand right in the pan). Put in medium sauce pan and add green chiles (do not drain). Fill empty chile can half full of water and use to dissolve beef base. Once dissolved, stir and add to bean mixture. Rinse chile can and pour remaining water from can to sauce pan. Stir on medium heat until smoother. Add onion powder and black pepper. Continue stirring on medium heat till low boil is achieved. Grate cheddar cubes into pan and stir until melted. Let simmer for 5min or so to thicken.
Scoop 1/2 cup finished filling into each tortilla (I used Mission 96% fat free whole wheat medium size). Fold burritos and bake for 20 min at 400 degrees Fahrenheit.

Serving Size: makes 6, 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user COLBIJEAN.






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