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    Rice and Black Bean Burritos

    Source of Recipe

    Jyl Steinback

    List of Ingredients

    • 3 1/2 cups canned black beans, drained
    • 3/4 cup salsa
    • 1/3 cup chopped tomatoes
    • 1/4 cup chopped green chiles
    • 1 1/2 cups cooked rice
    • 6 low-fat flour tortillas
    • 1 1/2 cups shredded nonfat cheddar cheese


    1. Spray large nonstick skillet with cooking spray. Add beans, salsa, tomatoes and chiles to skillet; cook over medium-low heat, stirring frequently, until heated through. Add rice and mix well. Divide filling among tortillas; top with cheese. Roll tortillas up burrito style and place seam-side down on plate. Cover with plastic wrap and freeze until firm. Store burritos in individual plastic freezer bags. To reheat: Place in microwave-safe dish and heat on High 1 to 2 minutes per burrito. Serve with additional salsa, nonfat sour cream and chopped green onions.

    Final Comments

    Nutrition per serving: cals 338, fat 2.4g, carbs 58g, protein 20g, chol 0g, dietary fiber 5g, sodium 1,034mg




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