Cheap Healthy Easy Burritos Recipes
CHEAP, HEALTHY & EASY BURRITOS!
Categories Bean Low Fat Vegetarian Quick & Easy High Fiber Healthy
Yield 12+ burritos
Number Of Ingredients 10
Steps:
- Saute the onion with the peppers in a dutch oven with a little juice from top of black bean can. Saute until golden. Drain all canned ingredients very well or it will be soupy. Simmer it at the end if it is. Mix all the ingredients in a dutch oven. Add red pepper, black pepper,garlic powder, chili powder, cumin, to taste. Heat skillet on medium and spray. Fry flour tortilla on both sides till slightly crispy.(a must, much better than microwaving). Top with cottage cheese and avocado slices.
SKINNY CHICKEN AND BLACK BEAN BURRITOS
Give this classic Mexican dish a healthy makeover with our low calorie burrito. It goes from cupboard to delicious in just 25 minutes flat. All it takes is a bit of a slice and a dice, and an inspired mind when putting all the flavors together into a healthy burrito that hits home. Get the family involved too, because wrapping these healthy chicken burritos is part of the fun. And it only gets better from here. Every bite punches with delicious flavors, making this meal a must for your weekday rotation!
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
- Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
- Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
- Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.
Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 45 mg, Fat 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Burrito, Sodium 430 mg, Sugar 1 g, TransFat 0 g
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- Mash beans with chili powder and cumin in a large bowl with a fork or potato masher until almost smooth. Add cheese and the tomato mixture and stir until combined. Spread about 1/2 cup of the filling mixture on the bottom third of each tortilla. Roll snugly, tucking in the ends as you go. Wrap each burrito in heavy-duty foil. Freeze for up to 3 months.
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