Beef Bean Burritos
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Beef & Bean Burrito
YIELD Makes 6 servings
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Steak plays a supporting role in these easy-to-make burritos. It's the straightforward flavors of cilantro and green chilies that capture the essence of Mexican cuisine.
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 |
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