Print
ShareThis
Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Crowd-Pleasing Burrito
Yield: Makes 16 servings
Burritos are a perfect choice for buffet entertaining. Guests can assemble their own burrito, selecting their favorite toppings.
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
Preparation:
1.
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.
2.
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.
3.
Preheat oven to 300°F. Stack tortillas and wrap in foil. Bake 20 minutes or until heated through.
4.
Combine lettuces. Top tortillas with beans, lettuces, sour cream, cheese, salsa and cilantro. Fold in 2 sides; roll to enclose filling.
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 |
This recipe appears in:
Mexican
