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Bean and Rice Burritos (Whole Wheat)

Bean and Rice Burritos (Whole Wheat) Bean and Rice Burritos (Whole Wheat) Bean and Rice Burritos (Whole Wheat)

Last week, went to Toronto, saw a big fat burrito restaurant, and the burrito definitely impressed me. Once we were back home, I found this recipe and made my own version. Definitely a delicious yet nutritious recipe that I recommend to everyone!!













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium


1 can pinto beans
16 oz waterpak
1 cup brown rice
½ cup onions
frozen, chopped
½ cup green bell peppers
frozen, chopped
½ cup corn
1 dash chili powder
1 dash cumin
1 dash garlic powder
¾ cup water
1 x salsa
oilfree, low sodium
10 each flour tortillas, whole wheat
Optional toppings
1 x lettuce
1 bunch scallions, spring or green onions
1 each tomatoes


Sauté the frozen onions and green peppers in a few tablespoons of water in a skillet.

Drain and rinse the beans and place in a skillet and mash with a potato masher.

Add the cooked rice, corn, spices and water.

Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.

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

Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired.

Fold up ½ inch on each side, tuck in the top edge and roll into a burrito.

Serve immediately, topped with additional salsa if desired.

The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.

The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 1028% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 75mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 6g
Vitamin A 3% Vitamin C 15%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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