These burritos are great for lunch and snacks, or freeze for later use.
Ingredients:
1 recipe for Black Beans with Cumin and Chipotle Peppers
10 8-inch whole wheat tortillas, warmed
2 cups reduced-fat Monterrey or cheddar cheese, grated
4 cups lettuce (any leaf lettuce or baby spinach), shredded
2 cups tomato, chopped
1/2 cup fat-free sour cream
1/2 cup commercial salsa
1/4 cup fresh cilantro, chopped
Directions:
1) Spread 1/3 to a 1/2 cup prepared and heated black bean mixture on edge of warm tortilla.
2) Sprinkle with cheese, lettuce, tomato, a dollop of sour cream, and salsa. Then sprinkle with cilantro.
3) Roll up, gently, folding edges in. Serve now, or wrap up for lunch! Makes 10 8-inch burritos.
Nutritional Analysis per burrito: 326 Calories; 28 percent fat (10 grams); 5 grams saturated fat; 19 percent protein; 53 percent carbohydrate; 9 grams fiber.
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