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Add a photoServings: 12
Ingredients
- 1 3/4 c. shredded cabbage
- 1/4 c. shredded carrots
- 2 c. shredded lowfat cheddar cheese or possibly Mexican blend
- 2 c. salsa medium heat
- 1 c. red onions minced
- 1 c. minced green bell pepper
- 1 c. minced cilantro
- 4 Tbsp. fresh lime juice
- 30 ounce canned pinto beans liquid removed and rinsed
- 4 1/2 ounce black olives sliced
- 12 x fat-free flour tortillas
- 1 c. minced green onions
Directions
- Preheat oven to 425.
- Combine the shredded cabbage and carrot, 1 c. cheese, salsa, and the next 6 ingredients (salsa through olives) in a large bowl, and stir mix till blended. Spread about 1 c. of mix down the center of each tortilla and roll up. Place the burritos on a baking sheet coated with cooking spray. Sprinkle burritos with 1 c. cheese and green onions. Bake at 425 for 13 min or possibly till cheese melts.
- Description:"Cooking Light (Leslie Sigesmund)"
- NOTES : Doubled the original recipe. Used prepackaged cabbage-and carrot coleslaw mix and Mexican blend shredded cheese.
- We had these the other night for dinner, and they were great. Even our 11 month old daughter liked them. A definite keeper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 12 servings | |
| Calories 259 | |
| Calories from Fat 157 | 61% |
| Total Fat 17.6g | 22% |
| Saturated Fat 5.59g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 502mg | 21% |
| Potassium 390mg | 11% |
| Total Carbs 17.29g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 1.98g | 1% |
| Protein 9.26g | 15% |
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