Bean burrito
5
Points®
Total time: 23 min • Prep: 10 min • Cook: 13 min • Serves: 4 • Difficulty: Easy
The simplest recipes are often the best. We took a favorite Mexican street food—the humble bean burrito—and made it with kitchen staples that you likely have on hand. This recipe is ideal for those nights when there's nothing much in the fridge or when another sandwich just won't cut it. Feel free to add a bit of salsa to the fillings, or add a few fresh jalapeño slices before rolling things up. For ease, you can also place the burritos, seam-side down, in the hot nonstick skillet that you used to sauté the vegetables. Just cover the skillet with a lid. The residual heat will warm the burritos through and allow the cheese to melt.
Ingredients
Cooking spray
1 spray(s)
10" high fiber, low carb flour tortilla
4 item(s)
Olive oil
1 tsp
Onion
1 small, chopped
Frozen mixed vegetables
1⅛ cup(s), thawed
Cilantro
1 Tbsp, fresh, chopped or 1 tsp dried cilantro
Fat free refried beans
1 cup(s)
Shredded reduced fat Mexican-style cheese blend
½ cup(s)
Salsa
½ cup(s)
Instructions
1
Coat a large nonstick skillet with cooking spray and set over medium-high heat; add oil and heat until it sizzles.
2
Sauté onions for about 3 minutes and then add mixed vegetables and cilantro to skillet; sauté until vegetables are crisp-tender, about 3 minutes more. Remove from skillet and set aside.
3
Spread about 1/4 cup of beans down the middle of a tortilla and sprinkle with cheese; top with a heaping 1/4 cup of vegetables.
4
Fold ends of burrito in and then fold one side of tortilla to center; fold in other side (like an envelope). Repeat with remaining ingredients.
5
Place one burrito on a plate, seam-side down; microwave at full power until cheese melts and beans are warm, about 1 to 2 minutes (or you can bake burritos in oven). It will take about 5 minutes to microwave four burritos at once.
6
Top each burrito with 2 tablespoons of salsa and serve. Yields 1 burrito per serving.
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