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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 324.1
  • Total Fat: 8.4 g
  • Cholesterol: 12.6 mg
  • Sodium: 808.5 mg
  • Total Carbs: 55.7 g
  • Dietary Fiber: 11.1 g
  • Protein: 15.1 g

View full nutritional breakdown of xxxxEasy Bean and Veggie Burritos (Chef Meg's Makeover) calories by ingredient
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xxxxEasy Bean and Veggie Burritos (Chef Meg's Makeover)

Submitted by: CHEF_MEG

Introduction

Added more vegetable with whole yellow or red pepper and lettuce. Increased spice with cumin and changed cheese for flavor to a monterey Jack and melting abiltiy.

Dinner on the table in 15 mintues!
Added more vegetable with whole yellow or red pepper and lettuce. Increased spice with cumin and changed cheese for flavor to a monterey Jack and melting abiltiy.

Dinner on the table in 15 mintues!

Number of Servings: 4

Ingredients

    1 15-ounce can black beans or kidney beans, rinsed and drained
    1 cup frozen corn
    1 yellow or red pepper, chopped fine
    1/2 cup salsa
    1 teaspoon chili powder
    1/2 teaspoon cumin
    1 dash hot sauce (to taste)
    4 (8-inch) whole wheat tortillas
    1/2 cup low-fat montarey, shredded
    2 cups lettuce, green leaf
    nonfat plain yogurt, optional

Directions

Directions
Drain the beans and rinse well. Place the drained beans in a small saucepan over low heat. Mash beans with a fork, leaving some beans intact. Add corn, diced pepper, salsa, chili powder, cumin, and hot sauce. Mix well. Heat until bean mixture is hot. Warm tortillas by wrapping in a cotton towel and placing in th microwave; cook for 30-40 seconds. Place 1/4 of the lettuce on the warmed tortilla then spread 1/4 of the bean mixture and finish with two teaspoons of the cheese. Fold in both sides of tortilla, and then roll into a secure wrap. Cut in half on an angle. Repeat with remaining bean mixture and tortillas.
Garnish with yogurt, if desired.
Makes 4 servings (yogurt not included).



Number of Servings: 4

Recipe submitted by SparkPeople user CHEF_MEG.






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