- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 335.7
- Total Fat: 12.9 g
- Cholesterol: 48.9 mg
- Sodium: 1,504.5 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 16.8 g
- Protein: 30.4 g
High Fiber Beef & Bean Burritos - Big BatchSubmitted by: JAZZORAMA
IntroductionDelicious High Fiber Burritos - Quick and Easy Big Batch to freeze for grab and go lunches or family dinners. This recipe has 17grams of Dietary Fiber per serving! Delicious High Fiber Burritos - Quick and Easy Big Batch to freeze for grab and go lunches or family dinners. This recipe has 17grams of Dietary Fiber per serving!
93% Lean Ground Beef - 2 Lbs.
(You can substitute shredded chicken or ground turkey instead of beef)
McCormicks Burrito Seasoning Mix - 3 pkg.
Enchilada Sauce - 1 10oz. can
Water - 1.5 cups
Pinto Beans - 3 15oz. cans, drained
Petite Diced Tomatoes - 1 14.5oz can, drained
Garlic - Gilroy Farms Crushed, 3tsp.
Sargento Reduced Fat 4 Cheese Mexican - 18oz.
Tortillas- La Tortilla Factory Smart & Delicous Soft Wraps - 3 pkg (6 each)
Brown the beef and garlic in a Dutch Oven or large pot. Drain off the fat.
Add enchilada sauce, water, seasoning mix, beans and tomatoes, stir and bring to a boil.
Reduce heat and simmer for 10 to 15 minutes, stirring often, until liquids are absorbed.
Allow to cool.
Use 1/2 Cup of filling and 1/4 cup cheese for each burrito. Fold the ends in when rolling up the burrito. Wrap in plastic wrap or foil and place in freezer.
Makes 18 servings (burritos).
Number of Servings: 18
Recipe submitted by SparkPeople user JAZZORAMA.
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Made these as a grab and go food for my teenage boys to replace the HotPockets they usually eat. The recipe made 18 good sized burritoes, and it was easy to make. Froze them, and have reheated wrapped In a paper towel for 90 seconds. They come out firm enough to eat with your hands, not at all soggy - 10/21/12