Burritos are a perfect choice for buffet entertaining. Guests can assemble their own burrito, selecting their favorite toppings.
Makes 16 servings
|1||pound (2-1/2 cups) dried pinto beans, rinsed|
|2||cups chopped onions|
|3||jalapeño peppers,* seeded and minced|
|4||cloves garlic, minced|
|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|
|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.
- 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.
|Serving Size:||1 burrito|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||19 %|
Check out more recipes for Mexican