MEATLESS BREAKFAST BURRITO RECIPES

MEATLESS BURRITOS RECIPE | EATINGWELL

Meatless Burritos Recipe | EatingWell image

Everyone likes burritos, and this recipe makes enough to serve a crowd. For easy serve-alongs, pick up a fruit salad from the deli and a package or two of Mexican-style rice mix.

Provided by Diabetic Living Magazine

Total Time 3 hours 20 minutes

Number Of Ingredients 11

Ingredients

3 (15 ounce) cans red kidney and/or black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1?½ cups bottled salsa or picante sauce
1 (11 ounce) can whole kernel corn with sweet peppers, drained
1 fresh jalapeno pepper, seeded and finely chopped
2 teaspoons chili powder
2 cloves garlic, minced
16 8 to 10-inch flour tortillas, warmed (see Tips)
2 cups shredded lettuce
1 cup shredded taco cheese or cheddar cheese (4 ounces)
1 Sliced green onions and/or dairy sour cream

Steps:

In a 3-1/2- or 4-quart slow cooker, combine beans, undrained tomatoes, salsa, corn, jalapeno pepper (if desired), chili powder, and garlic.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
To serve, spoon bean mixture just below centers of tortillas. Top with lettuce and cheese. If desired, top with green onions and/or sour cream. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from bottom.

Nutrition Facts : Calories 417 calories, CarbohydrateContent 69.2 g, CholesterolContent 13.7 mg, FatContent 5.4 g, FiberContent 12.1 g, ProteinContent 17.2 g, SaturatedFatContent 4.4 g, SodiumContent 1126.4 mg, SugarContent 5.3 g

MEATLESS BURRITOS RECIPE | EATINGWELL

Meatless Burritos Recipe | EatingWell image

Everyone likes burritos, and this recipe makes enough to serve a crowd. For easy serve-alongs, pick up a fruit salad from the deli and a package or two of Mexican-style rice mix.

Provided by Diabetic Living Magazine

Categories Healthy Burrito Recipes

Total Time 3 hours 20 minutes

Number Of Ingredients 11

Ingredients

3 (15 ounce) cans red kidney and/or black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1?½ cups bottled salsa or picante sauce
1 (11 ounce) can whole kernel corn with sweet peppers, drained
1 fresh jalapeno pepper, seeded and finely chopped
2 teaspoons chili powder
2 cloves garlic, minced
16 8 to 10-inch flour tortillas, warmed (see Tips)
2 cups shredded lettuce
1 cup shredded taco cheese or cheddar cheese (4 ounces)
1 Sliced green onions and/or dairy sour cream

Steps:

In a 3-1/2- or 4-quart slow cooker, combine beans, undrained tomatoes, salsa, corn, jalapeno pepper (if desired), chili powder, and garlic.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
To serve, spoon bean mixture just below centers of tortillas. Top with lettuce and cheese. If desired, top with green onions and/or sour cream. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from bottom.

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