13 July 2009

Bean Burrito

1 spray cooking spray
1 tsp olive oil
1 small onion, chopped
1-1/8 cups frozen mixed vegetables, thawed (I used the corn, green bean, carrot, Lima bean mix)
1 Tbsp cilantro, fresh, chopped (or 1 tsp dried cilantro)
1 cup fat free canned refried beans
4 large burrito-size wheat flour tortillas
1/2 cup shredded reduced-fat Mexican-style cheese
1/2 cup salsa

Coat a large nonstick skillet with cooking spray and set over medium-high heat; add oil and heat until it sizzles.

Saute onions for about 3 minutes and then add mixed vegetables and cilantro to skillet; saute until vegetables are crisp-tender, about 3 minutes more. Remove from skillet and set aside.

Spread about 1/4 cup of beans down the middle of a tortilla and sprinkle with cheese; top with a heaping 1/4 cup of vegetables.

Fold ends of burrito in and then fold one side of tortilla to center; fold in other side (like and envelope). Repeat with remaining burritos.

Rinse out skillet, and lay burritos in it on medium heat to toast each side. Top with 2 Tbsp of salsa ans serve.

Yields 1 burrito per serving (5 points each)

I really like this burrito. When I first read the ingredients I wasn't sure about it but I tried anyways and we really like it. I've changed it up from time to time...using garlic, omitting salsa and using taco sauce instead, sometimes I use fat-free sour cream, oh and I use mozzarella cheese instead of the Mexican mix because that is what I have on hand...there are a variety of ways to mix it up. I always double the recipe because then there is enough for my husband to make a few burritos for his lunch the following day. Also, there are Don Pancho Wraps that are 1 POINT per wrap and sometimes I use those to keep the POINTS lower.

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