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Salad Burritos

Chef.at.Home's picture
Ingredients
  Canned garbanzo beans/Red kidney beans 8 Ounce (1 Can)
  Onion 1⁄2 Small, sliced and separated into rings
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Taco seasoning mix 2⁄3 Ounce (Half Of A 1.25-Ounce Envelope, 3 Tablespoons)
  Vinegar 3 Tablespoon
  Sugar 1⁄2 Teaspoon
  Torn iceberg lettuce 4 Cup (64 tbs)
  Monterey jack cheese 8 Ounce, cut into strips
  Sweet red pepper 1 Small, cut into strips
  8 inch flour tortillas 12
Directions

Drain beans.
In mixing bowl combine beans, onion rings, and olives.
To make dressing, in screw-top jar combine salad oil, taco seasoning mix, vinegar, and sugar.
Cover and shake well.
Pour over bean mixture.
Cover and chill.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Healthy

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4.14
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3825 Calories from Fat 1874

% Daily Value*

Total Fat 239 g367.1%

Saturated Fat 45.3 g226.4%

Trans Fat 2 g

Cholesterol 240 mg80%

Sodium 8005.6 mg333.6%

Total Carbohydrates 311 g103.8%

Dietary Fiber 26.3 g105.1%

Sugars 18.3 g

Protein 106 g211.4%

Vitamin A 168.2% Vitamin C 289.8%

Calcium 229.3% Iron 143.5%

*Based on a 2000 Calorie diet

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Salad Burritos Recipe