Fat Free Burritos

These baked burritos come together in about 25 minutes and pack a satisfying mix of creamy, spicy, and crunchy into every bite.

Cream cheese gets mixed with picante sauce and half the cheddar to make a tangy, melty spread. Seasoned refried beans layer on top, followed by chopped lettuce, tomato, and green onions. Everything gets wrapped in flour tortillas, hit with hot sauce and garlic powder, and baked until the outside crisps up and the cheese inside goes gooey.

The baking step is what sets these apart from a standard wrap. Twenty minutes in a hot oven firms the tortilla into a crispy shell while the filling melds together. The cream cheese and picante sauce mixture melts into the beans, creating a cohesive, saucy interior instead of dry, separate layers.

Chef Tips

• Wrap the burritos tightly and place them seam-side down in the baking dish so they don’t unroll in the oven.
• Don’t overfill. It’s tempting, but overstuffed burritos split open during baking and the filling leaks out.
• Use fat-free cream cheese and reduced-fat cheddar if you’re aiming to keep these lighter.
• Serve with vegetable rice as suggested for a more complete meal.

Variations

• Add seasoned ground turkey or chicken to the filling for extra protein.
• Swap picante sauce for salsa verde for a tangier, green chili flavor.
• Top the baked burritos with extra picante sauce, sour cream, and sliced jalapeños.