Homemade Burritos
- Number of Servings: 5
Ingredients
1.5 Cup QUORN MEATLESS GROUNDS (by BCMOMMATHREE) .5 cup Pinto beans, dry beans boiled without salt (by GRANDCANYONGIRL) 0.25 cup Beans - Light Red Kidney Beans 1/4 c DRY/serving (Great Value) (by MYUTMOST4HIM) 0.25 cup Great Northern White Beans - Cooked from Dry (by ANACHROTECH) 2 serving Chipotles in Adobo sauce, La Costena (2 peppers) (by MZZCHIEF) 2 cup Great Value Finely Shredded Fiesta Blend Cheese 5 serving La Favorita flour tortilla - wrap size (1 tortilla)
Cook beans together in water after soaking.
Add desired seasonings/herbs to the beans.
Add meatless crumbles to a large skillet and bring up to temp on meed heat. Chop and add chipotles to the crumbles and bring up to temp.
Add bean mix to the crumble mix and heat until all are same temp.
Warm 1 tortilla at a time, add cheese, add bean mix then fold and roll your burrito. Repeat until they are all completed.
Place burritos on hot griddle and turn to lightly brown on all sides.
Eat or let cool and wrap individually in plastic wrap for later.
Store in the refrigerator.
Serving Size: 5 Burritos
Number of Servings: 5
Recipe submitted by SparkPeople user TEXASLADY65.
Add desired seasonings/herbs to the beans.
Add meatless crumbles to a large skillet and bring up to temp on meed heat. Chop and add chipotles to the crumbles and bring up to temp.
Add bean mix to the crumble mix and heat until all are same temp.
Warm 1 tortilla at a time, add cheese, add bean mix then fold and roll your burrito. Repeat until they are all completed.
Place burritos on hot griddle and turn to lightly brown on all sides.
Eat or let cool and wrap individually in plastic wrap for later.
Store in the refrigerator.
Serving Size: 5 Burritos
Number of Servings: 5
Recipe submitted by SparkPeople user TEXASLADY65.
Nutritional Info Amount Per Serving
- Calories: 406.2
- Total Fat: 14.6 g
- Cholesterol: 30.3 mg
- Sodium: 478.3 mg
- Total Carbs: 48.8 g
- Dietary Fiber: 7.4 g
- Protein: 20.6 g