Bean and Vegetable Burritos

Bean and Vegetable Burritos

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!

Rating:

4 stars 4 stars 4 stars 4 stars (53 ratings made) Rate
Serves: 6 person(s) Change

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

High-Fiber Recipe High-Calcium Recipe

About this Recipe Makeover

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!

Ingredients Show Makeover Show Traditional

  • 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
  • 3 cup refried beans
  • 6 (13-inch) white flour tortillas
  • 2 cup grated cheddar cheese
  • 1 chopped onions
  • 85.71 g sliced black olives
  • 1 cup salsa (9.1 oz)
  • 171.43 g 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.

Tips:

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.

Thanks to Bob's Red Mill Natural Foods

Nutritional Info (per serving)

CALORIES 498 cals
Kilojoules 2,085 kJ
Fat 10.4 g
Saturated Fat 3.0 g
Cholesterol 8 mg
Sodium 637 mg
Carbohydrates 84.0 g
Fiber 11.0 g
Total Sugars 5.3 g
Protein 19.5 g
Calcium 194.0 mg
CALORIES 704 cals
Kilojoules 4,224 kJ
Fat 31.5 g
Saturated Fat 16.0 g
Cholesterol 52 mg
Sodium 1,989 mg
Carbohydrates 80.0 g
Fiber 8.0 g
Total Sugars 4.0 g
Protein 26.0 g
Calcium 379.0 mg
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