Salad Burritos Recipe


Health IndexHealthyCuisine
Main Ingredient


 Canned garbanzo beans/Red kidney beans8 Ounce (1 Can)
 Onion1⁄2 Small, sliced and separated into rings
 Sliced pitted ripe olives1⁄2 Cup (8 tbs)
 Salad oil1⁄2 Cup (8 tbs)
 Taco seasoning mix2⁄3 Ounce (Half Of A 1.25-Ounce Envelope, 3 Tablespoons)
 Vinegar3 Tablespoon
 Sugar1⁄2 Teaspoon
 Torn iceberg lettuce4 Cup (64 tbs)
 Monterey jack cheese8 Ounce, cut into strips
 Sweet red pepper1 Small, cut into strips
 8 inch flour tortillas12

Nutrition Facts

Serving size: Complete recipe

Calories 3825 Calories from Fat 1874

% Daily Value*

Total Fat 239 g367.1%

Saturated Fat 45.3 g226.4%

Trans Fat 2 g

Cholesterol 240 mg

Sodium 8005.6 mg333.6%

Total Carbohydrates 311 g103.8%

Dietary Fiber 26.3 g105.1%

Sugars 18.3 g

Protein 106 g211.4%

Vitamin A 168.2% Vitamin C 289.8%

Calcium 229.3% Iron 143.5%

*Based on a 2000 Calorie diet


Drain beans.
In mixing bowl combine beans, onion rings, and olives.
To make dressing, in screw-top jar combine salad oil, taco seasoning mix, vinegar, and sugar.
Cover and shake well.
Pour over bean mixture.
Cover and chill.