Bean and Vegetable Burritos 

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Serves: 6 person(s)

Preparation Time: 35 mins
Cooking Time: 5 hrs 20 mins
Extra Time: 1 hr (for pre-cooking beans)

A wonderful made-over combination of sweet potatoes, vegetables and jalapeno peppers, cooked slowly, such as in a slow cooker, crock-pot.
Per serving: 498 calories, 10.4g fat, 637mg sodium
Saves: 206 calories, 21.1g fat and 1352mg sodium!

Suggestions:

STOVE TOP FILLING: If you do not have a slow cooker/crock-pot, the filling can be cooked on low heat, on top of the stove. Allow about 1-1/2 hours for cooking the filling, stirring occasionally, and about 2-1/2 hours for the total recipe preparation.

Ingredients:

Going vegetarian can be healthy as long as wise choices are made. This vegetarian burrito recipe reduces the calories, fat and sodium by using a smaller portion of low-fat cheese, replacing canned lard-based re-fried beans with pinto beans, omitting olives and regular sour cream, and decreasing the tortilla size. Adding in flavorful vegetables and seasonings makes this burrito recipe top-notch!

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover

2 Tbsp chili powder 1 1/2 tsp ground cumin 2 tsp oregano, Mediterranean 2 cup cooked pinto beans 1 large sweet potato, peeled and diced 1 small onion, halved and thinly sliced 1 small green bell pepper, seeded and chopped 4 cloves garlic, minced 1 small jalapeno pepper, finely chopped 1 cup frozen corn, thawed and drained 1 Tbsp fresh cilantro, chopped (1-2 Tbsp) 3 Tbsp fresh lime juice 3/4 cup shredded lowfat Monterey Jack cheese 6 (10-inch) flour tortillas, preferably whole grain

Traditional Recipe
3 cup refried beans 6 (13-inch) white flour tortillas 2 cup grated cheddar cheese 1 chopped onions 3 oz sliced black olives 1 cup salsa (9.1 oz) 6 oz sour cream

Directions:

Combine chili powder, oregano and cumin in a small bowl, set aside.

In a 4-quart slow cooker, layer sweet potato, beans, half of the chili powder herb mixture, garlic, onion, jalapeno pepper, bell pepper, then the remaining half of the chili powder mixture and corn. Cover and cook on low setting for 5 hours or until sweet potato is tender. Stir in lime juice and cilantro.

Preheat oven to 350ºF. Lightly spray a baking sheet with nonstick vegetable spray, set aside.

Spoon 2 tablespoons cheese in center of each tortilla. Top with 3/4 cup burrito filling. Fold all 4 sides to enclose filling. Place burritos seam side down on prepared baking sheet. Cover with foil and bake 18 to 20 minutes or until heated through.

Variations:

Serve with nonfat sour cream, lettuce and tomatoes, if desired.

Serving suggestions are not included in the nutritional analysis.

Author:

Bob's Red Mill Natural Foods
Bob's Red Mill

Related Recipes:

Basic Bean Preparation