Pinto Bean Burritos Recipe
Ingredients
| Pinto beans | 2 Cup (32 tbs), drained and rinsed (Home-Cooked Or Canned) | |
| Minced red bell pepper | 1⁄4 Cup (4 tbs) | |
| Garlic | 1 Clove (5 gm), minced | |
| Chopped scallions | 1⁄4 Cup (4 tbs) | |
| Fat free flour tortillas/Corn tortillas | 4 | |
| Dried oregano leaves | 1⁄2 Teaspoon | |
| Tomatoes | 2 , chopped | |
| Ground cumin | 1⁄2 Teaspoon | |
| Grated nonfat cheese | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1719 Calories from Fat 50
% Daily Value*
Total Fat 6 g8.5%
Saturated Fat 0.99 g5%
Trans Fat 0 g
Cholesterol 5.4 mg1.8%
Sodium 1706.9 mg71.1%
Total Carbohydrates 313 g104.4%
Dietary Fiber 73.1 g292.6%
Sugars 16.5 g
Protein 105 g210.6%
Vitamin A 71.9% Vitamin C 168.5%
Calcium 79.7% Iron 117.4%
*Based on a 2000 Calorie diet
Directions
2. Combine with scallions, oregano, cumin, red pepper, and garlic.
3. Divide bean mixture among the tortillas. Roll up tortillas and place seam-side down in a 9-inch glass pie plate. Top with chopped tomatoes.
4. Cover pie plate with vented plastic wrap and microwave on high for 3 1/2 minutes.
5. Remove plastic wrap, sprinkle with cheese, and let stand for 2 minutes.
Chef
