Vegetarian Mexican Burrito Bake

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 470.3
  • Total Fat: 12.9 g
  • Cholesterol: 25.1 mg
  • Sodium: 1,296.7 mg
  • Total Carbs: 70.0 g
  • Dietary Fiber: 12.0 g
  • Protein: 19.0 g

View full nutritional breakdown of Vegetarian Mexican Burrito Bake calories by ingredient
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Number of Servings: 2


    *Mission Whole Wheat tortilla, 2 serving (remove)
    Beans, black, 1 cup (remove)
    *Del Monte Petite Cut Diced Tomatoes, 1 cup (remove)
    Onions, raw, .5 cup, chopped (remove)
    Oregano, ground, 1 tbsp (remove)
    Parsley, dried, 1 tsp (remove)
    Garlic, 2 tsp (remove)
    *Rice, Uncle Ben's Fast & Natural Whole Grain Instant Brown Rice, 1 cup (remove)
    *Enchilada Sauce - Old El Paso, .5 cup (remove)
    Monterey Cheese, .5 cup, shredded (remove)
    *Peppers, sweet, red, fresh, .25 cup, chopped (remove)
    *Cumin seed, 1 tsp (remove)
    *Old El Paso Taco Seasoning, 2 tsp (remove)


Preheat oven to 375 degrees.

1. Rinse .5 cup black beans and mash into paste in small bowl. Set aside.

2. Sautee onion, red peppers, and spices until tender (5 minutes). Add tomatoes and let simmer 5 minutes stirring occasionally.

3. Spread half of bean paste on each 10" tortilla in center and then top with half of vegetable mixture. Use half of cheese between the two tortillas. Fold over and close like a burrito.

4. Lay in baking dish and cover with enchilada sauce and remaining cheese.

5. Cook at 375 degrees for 25 minutes until cheese has melted.

6. Enjoy! Serves 2!

**Sodium is high in this recipe. To reduce sodium use los sodium taco seasoning, drain and rinse beans, and use fresh tomatoes!**

Number of Servings: 2

Recipe submitted by SparkPeople user APATRICIAP521.

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