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  Pinto beans 2 Cup (32 tbs), drained, rinsed (Home-Cooked Or Canned)
  Flour tortillas/Corn tortillas 4 (Non Fat)
  Chopped tomato 1 Cup (16 tbs)
  Chili powder 1 Teaspoon
  Chopped scallions 1⁄2 Cup (8 tbs)
  Ground cumin 1 Teaspoon
  Shredded romaine lettuce 1 Cup (16 tbs)
  Canned chopped green chiles 1⁄2 Cup (8 tbs)
  Plain non fat yogurt 1 Cup (16 tbs)

1. Heat beans, chili powder, cumin, and chiles in a small saucepan until warmed through.
2. Heat tortillas in an unoiled heated skillet for 1 minute on each side, or by following microwave instructions on tortilla package.
3. Place warm tortillas on individual serving plates. Top each tortilla with bean mixture. Sprinkle each with a quarter of the chopped tomatoes, scallions, romaine lettuce, and yogurt.
4. Fold tortilla in half and serve.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1846 Calories from Fat 180

% Daily Value*

Total Fat 20 g31.1%

Saturated Fat 4.2 g20.8%

Trans Fat 0 g

Cholesterol 5 mg1.7%

Sodium 2677.1 mg111.5%

Total Carbohydrates 326 g108.7%

Dietary Fiber 66 g264%

Sugars 34.8 g

Protein 100 g199.3%

Vitamin A 355.9% Vitamin C 257.4%

Calcium 60.8% Iron 177.3%

*Based on a 2000 Calorie diet

Non Fat Pinto Bean Burritos Recipe