Crowd-Pleasing Burritos
Browse the recipe Crowd-Pleasing Burritos
Crowd-Pleasing Burrito
YIELD Makes 16 servings
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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:
- 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 |