Salad Burritos

Western.Chefs's picture

Jan. 10, 2012

Ingredients

Cooked garbanzos/Cooked kidney beans 1 Cup (16 tbs)
Sliced pitted ripe olives 1/2 Cup (8 tbs)
Onion 1/2 , thinly sliced and separated into rings
Oil 1/2 Cup (8 tbs)
Vinegar 3 Tablespoon
Taco seasoning mix 1 1/4 Ounce (1/2 package)
Sugar 1/2 Teaspoon
Monterey jack cheese 8 Ounce , shredded
Lettuce head 1 , shredded
Bell pepper 1 Small , seeded and chopped
Flour tortillas 12 , fried
Salsa 1/4 Cup (4 tbs) (For Topping)
Shredded cheese 1/4 Cup (4 tbs) (For Garnish)

Directions

MAKING

1. Take a bowl and add olives, beans and onions.

2. Take another bowl and add oil, vinegar, taco seasoning and sugar and blend well.

3. Spoon the vinegar mixture over the beans and chill.

4. Stir in lettuce, cheese, and pepper to the frozen beans and toss well to combine.

SERVING

5. Serve the salad burritos over warm tortilla. Heap ½ cup of the mixture on warm tortilla. Or

6. Serve the salad with salsa and additional cheese.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3852Calories from Fat 2062

 % Daily Value*

Total Fat 253 g389.2%

Saturated Fat 70 g350%

Trans Fat 0 g

Cholesterol

Sodium 8815 mg367.29%

Total Carbohydrates 284 g94.7%

Dietary Fiber 27 g108%

Sugars 29 g

Protein 116 g232%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet