INGREDIENTS
1
pound (2-1/2 cups) dried pinto beans, rinsed
6
cups water
2
cups chopped onions
3
jalapeño peppers,* seeded and minced
4
cloves garlic, minced
2
teaspoons salt
16
(10-inch) fat-free flour tortillas
4
cups shredded iceberg lettuce
4
cups shredded romaine lettuce
1
cup reduced-fat sour cream
2
cups (8 ounces) shredded reduced-fat Cheddar cheese
2
cups salsa
1
cup minced fresh cilantro
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Place beans in Dutch oven. Cover with 2 inches of water. Bring to a boil; reduce heat to low. Simmer 5 minutes. Remove from heat and let stand, covered, 1 hour. Drain liquid from beans.
- Add 6 cups water, onions, peppers, garlic and salt. Bring to a boil; reduce heat to low. Simmer, covered, 1 hour or until beans are tender. Drain cooking broth from beans.
- Preheat oven to 300°F. Stack tortillas and wrap in foil. Bake 20 minutes or until heated through.
- Combine lettuces. Top tortillas with beans, lettuces, sour cream, cheese, salsa and cilantro. Fold in 2 sides; roll to enclose filling.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Serving Size:
1 burrito
Sodium
908 mg
Protein
14 g
Fiber
9 g
Carbohydrate
44 g
Cholesterol
13 mg
Saturated Fat
2 g
Total Fat
6 g
Calories from Fat
19 %
Calories
291
DIETARY EXCHANGE:
Meat
1
Starch
3
