Compared to traditional bean burritos, this Recipe Makeover has far less calories, fat and sodium - and, perfect for the slow cooker (crock pot)!
Per serving: 498 calories, 10.4g fat and 637mg sodium.
Saves: 206 calories, 21.1g fat and 1352mg sodium!
Preparation Time: 35 mins
Cooking Time: 5 hrs
Extra Time: 1 hr
(for pre-cooking beans)
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!
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.
Serve with nonfat sour cream, lettuce and tomatoes, if desired.
Serving suggestions are not included in the nutritional analysis.
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.