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Bean and Rice Burritos

 

21

Yield

3

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

28 ounces pinto beans
drained and rinsed
1 cup rice
brown, cooked, up to double this amount
1 dash chili powder
*
1 dash garlic powder
*
1 dash cumin
*
¾ cup water
6 each flour tortillas (10-inch)
*
Toppings
1 x iceberg lettuce
chopped and dried
*
5 each scallions, spring or green onions
chopped
1 each tomatoes
chopped
1 x salsa
*

Directions

Place the beans in a saucepan and mash with a potato masher.

Add the cooked rice, spices, and water.

Heat 5 to 10 minutes.

Meanwhile, prepare the vegetables.

Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave.

Place a line of bean mixture down the middle of each tortilla.

Top with lettuce, scallions, tomato, and salsa.

Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 467g (16.5 oz)
Amount per Serving
Calories 4815% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 835mg 35%
Total Carbohydrate 32g 32%
Dietary Fiber 15g 59%
Sugars g
Protein 38g
Vitamin A 12% Vitamin C 21%
Calcium 16% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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