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 3  people

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  • 3  15  ounce can 
    red kidney and/or black beans, rinsed and drained
  • 1  14 1/2 ounce can 
    diced tomatoes, undrained
  • 1 1/2  cups 
    bottled salsa or picante sauce
  • 1  11  ounce can 
    whole kernel corn with sweet peppers, drained
  • 1   
    fresh jalapeno pepper, seeded and finely chopped (optional)
  • 2   teaspoons 
    chili powder
  • 2   cloves 
    garlic, minced
  • 16  8 - 10  inches 
    flour tortillas, warmed
  • 2   cups 
    shredded lettuce
  • 1   cup 
    shredded taco cheese or cheddar cheese (4 ounces)
    Sliced green onions and/or dairy sour cream (optional)
In a 3-1/2- or 4-quart slow cooker combine beans, undrained tomatoes, salsa, corn, jalapeno pepper (if desired), chili powder, and garlic.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
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: cal. (kcal) 205, Fat, total (g) 3, chol. (mg) 7, sat. fat (g) 2, carb. (g) 34, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 2, pro. (g) 8, vit. A (IU) 485.9, vit. C (mg) 8.27, sodium (mg) 471, calcium (mg) 121.16, iron (mg) 2.34, Vegetables () 0.5, Starch () 2, Lean Meat () 0.5, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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