Meatless Burritos
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.
Ingredients
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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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1 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)
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
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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