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Clam Chowder with Tomatoes
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Beef & Bean Burrito
Yield: Makes 6 servings
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:
1.
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.
2.
Stir beans, chilies and cilantro into skillet; cook and stir 5 minutes or until heated through.
3.
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.
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 |
This recipe appears in:
Mexican
