Easy Bean & Veggie Burritos
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 321.1
- Total Fat: 5.5 g
- Cholesterol: 3.1 mg
- Sodium: 844.1 mg
- Total Carbs: 58.3 g
- Dietary Fiber: 8.4 g
- Protein: 15.2 g
View full nutritional breakdown of Easy Bean & Veggie Burritos calories by ingredient
Introduction
A guiltless dinner favorite that's sure to please! A guiltless dinner favorite that's sure to please!Number of Servings: 1
Ingredients
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1 15-ounce can black beans or pinto beans, rinsed and drained
1 cup frozen corn
1/2 green pepper, chopped
1/2 cup salsa
1 teaspoon chili powder
1 dash hot sauce (to taste)
4 (8-inch) whole wheat tortillas
1/2 cup low-fat cheddar cheese, shredded
nonfat plain yogurt, optional
Directions
1. Drain the beans and rinse well.
2. Place the drained beans in a small saucepan that has been sprayed with a non-stick spray. Mash beans with a fork, leaving some beans intact.
3. Add corn, green pepper, salsa, chili powder and hot sauce. Mix well. Heat on medium until bean mixture is hot.
4. Warm tortillas according to package directions.
5.Spread 1/4 of the bean mixture on a tortilla. Add 2 tablespoons of the cheese.
6.Garnish with yogurt, if desired.
7. Fold in both sides of tortilla, and then roll into a secure wrap.
8.Repeat with remaining bean mixture and tortillas.
Makes 4 servings (yogurt not included).
2. Place the drained beans in a small saucepan that has been sprayed with a non-stick spray. Mash beans with a fork, leaving some beans intact.
3. Add corn, green pepper, salsa, chili powder and hot sauce. Mix well. Heat on medium until bean mixture is hot.
4. Warm tortillas according to package directions.
5.Spread 1/4 of the bean mixture on a tortilla. Add 2 tablespoons of the cheese.
6.Garnish with yogurt, if desired.
7. Fold in both sides of tortilla, and then roll into a secure wrap.
8.Repeat with remaining bean mixture and tortillas.
Makes 4 servings (yogurt not included).
Member Ratings For This Recipe
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CINNALATTE
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MOOKBALL
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2BFREE2LIVE
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DUCHESSDORIGHT
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JBOUGHTON
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LEGGYVIXEN
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DEEDS1313
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BIBLECHICK
My kids enjoy this. I skip the hot sauce add fresh cilantro. Also add jalapenos for the kids who love it hot. Some times I add black olives or other veggies to mix it up but corn, beans, and the cilantro & spices are a must. They also like left-over rice and fresh tomatoes in it occasionally. - 2/1/09
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ANNAGM1
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SUGARPUNK52
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MODESTA
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JANIEGIRL123
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MUSICWHEELIE
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LEANJEAN6
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MUSICMAMA33
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LVNG4ME
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FITNFORTY1
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JERSEYGIRL726
Wow, thanks! I had just about everything in the house anyway (except for some minor substitutions). Had red beans and tortilla wraps from when Publix had BOGO. I never drain my beans, so this was a bit wet, so I added 1/2 cup granulated TVP to the mix. Dinner was fast and practically FREE! - 4/28/09
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CAROLFAITHWALKR
Great! I cook beans from dried in the crockpot. I brown ground beef in another crockpot a la FlyLady, & use organic frozen corn. I add beef or chicken & other individualized items (onion, jalapenos, cumin, garlic powder, etc). I sometimes use rotel instead of salsa, since I add fresh onion &peppers. - 2/19/11
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POPEYETHETURTLE
I'm not a vegetarian, but I first made this recipe when I didn't have any meat unfrozen. I chop onions & celery & cook them in a pan with a spray of olive oil, then add to bean & corn mix. This is a good base recipe; you can add, subtract ingredients at will, just change the recipe 4 nutrient info. - 1/1/11
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