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Recipe: Baked Burritos
Similar Categories: Baked, Burritos
Baked Burritos
1 3/4 cups shredded cabbage
1/4 cup shredded carrots
2 cups shredded lowfat cheddar cheese -- or Mexican blend
2 cups salsa -- medium heat
1 cup red onions -- chopped
1 cup chopped green bell pepper
1 cup chopped cilantro
4 tablespoons fresh lime juice
30 ounces canned pinto beans -- drained and rinsed
4 1/2 ounces black olives -- sliced
12 fat-free flour tortillas
1 cup chopped green onions
Preheat oven to 425.
Combine the shredded cabbage and carrot, 1 cup cheese, salsa, and the next 6 ingredients (salsa through olives) in a large bowl, and stir mixture until blended. Spread about 1 cup of mixture down the center of each tortilla and roll up. Place the burritos on a baking sheet coated with cooking spray. Sprinkle burritos with 1 cup cheese and green onions. Bake at 425 for 13 minutes or until cheese melts.
1 3/4 cups shredded cabbage
1/4 cup shredded carrots
2 cups shredded lowfat cheddar cheese -- or Mexican blend
2 cups salsa -- medium heat
1 cup red onions -- chopped
1 cup chopped green bell pepper
1 cup chopped cilantro
4 tablespoons fresh lime juice
30 ounces canned pinto beans -- drained and rinsed
4 1/2 ounces black olives -- sliced
12 fat-free flour tortillas
1 cup chopped green onions
Preheat oven to 425.
Combine the shredded cabbage and carrot, 1 cup cheese, salsa, and the next 6 ingredients (salsa through olives) in a large bowl, and stir mixture until blended. Spread about 1 cup of mixture down the center of each tortilla and roll up. Place the burritos on a baking sheet coated with cooking spray. Sprinkle burritos with 1 cup cheese and green onions. Bake at 425 for 13 minutes or until cheese melts.
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