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Rice and Black Bean Burritos

Source of Recipe


Jyl Steinback






List of Ingredients



• 3 1/2 cups canned black beans, drained
  
• 3/4 cup salsa
  
• 1/3 cup chopped tomatoes
  
• 1/4 cup chopped green chiles
  
• 1 1/2 cups cooked rice
  
• 6 low-fat flour tortillas
  
• 1 1/2 cups shredded nonfat cheddar cheese
  






Instructions



1. Spray large nonstick skillet with cooking spray. Add beans, salsa, tomatoes and chiles to skillet; cook over medium-low heat, stirring frequently, until heated through. Add rice and mix well. Divide filling among tortillas; top with cheese. Roll tortillas up burrito style and place seam-side down on plate. Cover with plastic wrap and freeze until firm. Store burritos in individual plastic freezer bags. To reheat: Place in microwave-safe dish and heat on High 1 to 2 minutes per burrito. Serve with additional salsa, nonfat sour cream and chopped green onions.
   
   






Final Comments


Nutrition per serving: cals 338, fat 2.4g, carbs 58g, protein 20g, chol 0g, dietary fiber 5g, sodium 1,034mg