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Recipes

Cheddar, Bean & Vegetable Burritos

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INGREDIENTS

  • 12 oz. (about 3-1/2 cups) fresh chopped vegetables from the salad bar, such as zucchini, bell peppers, broccoli florets, julienned carrots and sliced mushrooms
  • 1/2 cup salsa
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1 can (15 oz.) no salt added pinto beans, drained
 

DIRECTIONS

  • 1

    Heat a large nonstick skillet coated with cooking spray over medium heat. Add vegetables; stir-fry 4 minutes. Stir in salsa, cumin and chili powder; simmer 3 to 4 minutes or until vegetables are crisp-tender. Stir in beans; simmer 1 to 2 minutes or until beans are heated through.

  • 2

    Wrap tortillas in a large sheet of waxed paper. Heat in microwave oven 30 to 50 seconds or until warmed. Place cheese slices down center of warm tortillas; top with vegetable mixture and green onions. Roll up, cut in half.

Cheddar, Bean & Vegetable Burritos

SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 349

Total Fat 8.2g

Saturated Fat 3.1g

Trans Fat 2.8g

Polyunsaturated Fat 1.5g

Cholesterol 14g

Sodium 715g

Carbohydrates 50g

Protein 17g

Dietary Fiber 10g

Vitamin A 94g

Vitamin C 21g

Calcium 243g

Iron 3g