Meatless Burritos
Recipe from Diabetic Living

Everyone likes burritos, and this recipe makes enough to serve a crowd. For easy serve-alongs, pick up a fruit salad from the deli and a package or two of Mexican-style rice mix.


Meatless Burritos

by 2  people


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Ingredients
  • 3 15-ounce cans
    red kidney and/or black beans, rinsed and drained
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  • 1 14-1/2-ounce can
    diced tomatoes, undrained
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  • 1-1/2 cups
    bottled salsa or picante sauce
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  • 1 11-ounce can
    whole kernel corn with sweet peppers, drained
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  • fresh jalapeno chile pepper, seeded and finely chopped (optional)
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  • 2 teaspoons
    chili powder
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  • 2 cloves
    garlic, minced
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  • 16 8- to 10-inch
    flour tortillas, warmed
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  • 2 cups
    shredded lettuce
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  • 1 cup
    shredded taco cheese or cheddar cheese (4 ounces)
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  •  
    Sliced green onions and/or dairy sour cream (optional)
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Directions
1.
In a 3-1/2- or 4-quart slow cooker combine beans, undrained tomatoes, salsa, corn, jalapeno pepper (if desired), chili powder, and garlic.
2.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3.
To serve, spoon bean mixture just below centers of tortillas. Top with lettuce and cheese. If desired, top with green onions and/or sour cream. Fold bottom edge of each tortilla up and over filling. Fold in opposite sides; roll up from bottom. Makes 16 servings.

Nutrition information
Per serving: Calories 205, Total Fat 3 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 7 mg, Sodium 471 mg, Carbohydrate 34 g, Total Sugar 2 g, Fiber 6 g, Protein 8 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 12%, Iron 13%. Exchanges: Vegetable .5, Starch 2. Percent Daily Values are based on a 2,000 calorie diet
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