Crowd-Pleasing Burritos
Source of Recipe
*
Recipe Introduction
servings 16
points 4.5
List of Ingredients
1 pound (2-1/2 cups) dried pinto beans, rinsed
6 cups water
2 cups chopped onions
3 jalapeño peppers,* seeded and minced
4 cloves garlic, minced
2 teaspoons salt
16 (10-inch) fat-free flour tortillas
4 cups shredded iceberg lettuce
4 cups shredded romaine lettuce
1 cup reduced-fat sour cream
2 cups (8 ounces) shredded reduced-fat Cheddar cheese
2 cups salsa
1 cup minced fresh cilantro Recipe
*Jalapeño peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling peppers.
1. Place beans in Dutch oven. Cover with 2 inches of water. Bring to a boil; reduce heat to low. Simmer 5 minutes. Remove from heat and let stand, covered, 1 hour. Drain liquid from beans.
2. Add 6 cups water, onions, peppers, garlic and salt. Bring to a boil; reduce heat to low. Simmer, covered, 1 hour or until beans are tender. Drain cooking broth from beans.
3. Preheat oven to 300°F. Stack tortillas and wrap in foil. Bake 20 minutes or until heated through.
4. Combine lettuces. Top tortillas with beans, lettuces, sour cream, cheese, salsa and cilantro. Fold in 2 sides; roll to enclose filling.
Nutrients per Serving
(1 burrito)
Calories 291
Calories from Fat 19 %
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 13 mg
Carbohydrate 44 g
Fiber 9 g
Protein 14 g
Sodium 908 mg
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