INGREDIENTS
Nonstick cooking spray
1/2
pound beef round steak, cut into 1/2-inch pieces
3
cloves garlic, minced
1
can (about 15 ounces) pinto beans, rinsed and drained
1
can (about 4 ounces) diced mild green chilies, drained
1/4
cup finely chopped fresh cilantro
6
(6-inch) flour tortillas, warmed
1/2
cup (2 ounces) shredded reduced-fat Cheddar cheese
Salsa and fat-free sour cream (optional)
PREPARATION:
- Spray nonstick skillet with cooking spray; heat over medium heat until hot. Add steak and garlic; cook and stir 5 minutes or until steak is cooked to desired doneness.
- Stir beans, chilies and cilantro into skillet; cook and stir 5 minutes or until heated through.
- Spoon steak mixture evenly down center of each tortilla; sprinkle cheese evenly over each tortilla. Fold bottom end of tortilla over filling; roll to enclose. Serve with salsa and fat-free sour cream, if desired.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1 burrito (without salsa and sour cream)
Sodium
956 mg
Protein
19 g
Fiber
1 g
Carbohydrate
36 g
Cholesterol
31 mg
Saturated Fat
2 g
Total Fat
7 g
Calories from Fat
22 %
Calories
278
DIETARY EXCHANGE:
Fat
1/2
Meat
1-1/2
Vegetable
1
Starch
2
