Mexican
Cheddar & Bean Burritos
Prep Time: 10 min | Cook Time: 10 min | Servings: 4 | Calories: 353
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Prep Time
10 min
Cook Time
10 min
Servings
4
Calories
353
These are not your average burritos! Flour tortillas stuffed with fresh ingredients of your choice from an array of vegetables and your favorite salsa make for great companions when mixed with pinto beans. Sargento® Sliced Reduced Fat Medium Cheddar Cheese provides a melted touch to an already perfect recipe.
Ingredients
- 12 oz. (about 3-1/2 cups) fresh chopped vegetables from the salad bar, such as zucchini, bell peppers, broccoli florets, julienned carrots and sliced mushrooms
- 1/2 cup salsa
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1 can (15 oz.) no salt added pinto beans, drained
- 4 (7 to 8-inch) flour tortillas
- 4 slices Sargento® Sliced Reduced Fat Medium Cheddar Cheese, diagonally halved
- 1/4 cup chopped green onions or cilantro
Directions
- Heat a large nonstick skillet coated with cooking spray over medium heat. Add vegetables; stir-fry 4 minutes. Stir in salsa, cumin and chili powder; simmer 3 to 4 minutes or until vegetables are crisp-tender. Stir in beans; simmer 1 to 2 minutes or until beans are heated through.
- Wrap tortillas in a large sheet of waxed paper. Heat in microwave oven 30 to 50 seconds or until warmed. Place cheese slices down center of warm tortillas; top with vegetable mixture and green onions. Roll up, cut in half.
