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Spicy Pinto Bean Burritos

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Ingredients
  9 inch flour tortillas 6
  Vegetable cooking spray 1 Tablespoon
  Extra virgin olive oil 1 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Jalapeno pepper 1 , seeded and minced
  Minced garlic 1 Teaspoon
  Canned pinto beans 2 Cup (32 tbs), drained, rinsed, and mashed
  Nonfat process cream cheese 1⁄2 Cup (8 tbs), softened
  Non fat mayonnaise 1⁄4 Cup (4 tbs)
  Chopped green onions 1⁄2 Cup (8 tbs)
  No salt added salsa 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Shredded reduced fat cheddar cheese 2 Ounce (1/2 Cup)
  Finely shredded lettuce 3 Cup (48 tbs)
  Chopped seeded tomato 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped fresh cilantro 2 Tablespoon
Directions

Place a damp paper towel in center of a sheet of aluminum foil.
Stack tortillas on paper towel.
Cover stack with another damp paper towel; seal foil.
Bake at 250° for 10 minutes.
Coat a nonstick skillet with cooking spray; add olive oil.
Place over medium heat until hot.
Add 1/2 cup onion; saute 4 minutes.
Add jalapeno and garlic; saute 1 minute.
Add pinto beans; cook 3 minutes or until thoroughly heated, stirring frequently.
Combine cream cheese and mayonnaise; stir well.
Spoon about 1/4 cup bean mixture down one side of each tortilla.
Top evenly with cream cheese mixture, green onions, and salsa.
Roll up tortillas; arrange seam side down in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Cover and bake at 350° for 20 minutes.
Sprinkle with Cheddar cheese; bake, uncovered, 5 minutes or until cheese melts.
Place 1/2 cup lettuce and 1 burrito on each plate.
Top burritos evenly with tomato, green pepper, and cilantro.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked

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