Baked Burritos

[Guest guest]

We enjoyed these for dinner last night. I used fatfree soy jalapeno

cheese. Kathleen

 

* Exported from MasterCook *

 

Baked Burritos

 

Recipe By : Cooking Light Magazine, November 2000, page 152

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup packaged cabbage-and-carrot coleslaw mix

1 cup preshredded reduced-fat Mexican blend -- divided

OR cheddar cheese -- (4 ounces)

1 cup bottled salsa

1/2 cup chopped red onion

1/2 cup chopped green bell pepper

1/2 cup minced fresh cilantro

2 tablespoons fresh lime juice

16 ounces canned pinto beans -- drained and rinsed

2 1/4 ounces canned sliced ripe olives -- drained

6 8-inch fat-free flour tortillas

Cooking spray

1/2 cup chopped green onions

 

" I like to make this dish during football season. It's quick and

simple-you can basically just throw everything together at the last

minute-and it's always a big hit with our friends. I like to spice up the

recipe sometimes by using hot salsa instead of mild and throwing in a few

jalapenos. I use toothpicks to keep the burritos closed. " -Leslie

Sigesmund, Del Mar, Calif.

 

1. Preheat oven to 425F.

 

2. Combine the coleslaw mix, 1/2 cup cheese, salsa, and the next 6

ingredients (salsa through olives) in a large bowl; stir mixture until

blended. Spread 2/3 cup coleslaw mixture down center of each tortilla;

roll up. Place the burritos on a baking sheet coated with cooking

spray. Sprinkle burritos with 1/2 cup cheese and green onions.

 

3. Bake at 425F for 13 minutes or until cheese melts.

 

Yield: 6 servings (serving size: 1 burrito).

 

CALORIES 250 (10% from fat); FAT 2.7g (sat 0.9g, moon 1.2g; poly 0.6g);

PROTEIN 13.4g; CARB 44g; FIBER 5g; CHOL 3mg; IRON 3.6mg; SODIUM 858mg; CALC

200mg

 

 

 

 

 

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