HealthierLynn's Wet Burritos (Beef)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1-1/2 pounds Beef Stew Meat2 ea. 4 oz. cans Ortega Diced Green Chiles (or 1 ea. 7 oz. can)1 ea. 15 oz. can Sun Vista Pinto Beans1 Onion, chopped1 tsp. Salt6 ea. 1/3 c. servings Shredded Fat Free Cheese6 ea. Mission Flour Tortillas - Soft Taco SizeMakes 6 ea. 1 cup servings
Cut stew meat into bite size pieces and brown it with the chopped onion in a non-stick sauce pan. Add the rest of the ingredients and pour enough water in the pan to cover the meat mixture. Cover and bring to a boil. Reduce heat and simmer 1 to 2 hours (the meat will be more tender if you cook it for 2 hours).
Put one flour tortilla on a plate and sprinkle half of the 1/3 cup of cheese on it. Microwave it until the cheese is melted. Pour 3/4 c. of the burrito mixture on the tortilla, fold it and flip it over. Spread the rest of the cheese and the other 1/4 c. of the burrito mixture over the top of the burrito and microwave again until the cheese is melted.
Serve with spanish rice or just a green salad.
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHIERLYNN.
Put one flour tortilla on a plate and sprinkle half of the 1/3 cup of cheese on it. Microwave it until the cheese is melted. Pour 3/4 c. of the burrito mixture on the tortilla, fold it and flip it over. Spread the rest of the cheese and the other 1/4 c. of the burrito mixture over the top of the burrito and microwave again until the cheese is melted.
Serve with spanish rice or just a green salad.
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHIERLYNN.
Nutritional Info Amount Per Serving
- Calories: 403.2
- Total Fat: 8.5 g
- Cholesterol: 65.5 mg
- Sodium: 1,446.5 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 6.9 g
- Protein: 36.7 g
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