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
• 3 oz sliced black olives
• 1 cup salsa (9.1 oz)
• 6 oz sour cream

Directions: