Vegetarian Bean Burritos Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Vegetarian Bean Burritos Recipe). An alternative to using canned refried beans which usually contain lard. Add your favorite burrito fixings!

Brief

Prep 15 mins

Cook: 5 mins

Total: 20 mins

Servings: 8

Yield: 8 servings

Vegetarian Bean Burritos Recipe

Ingredients

1 (15.5 ounce) can pinto beans

drained

2 tablespoons tomato sauce

2 tablespoons taco seasoning mix

or more to taste

8 flour tortillas

2 cups shredded lettuce

2 cups grated Colby Jack cheese

A Fantastic Margarita

World Cuisine

Directions

Step 1

Blend pinto beans tomato sauce and taco seasoning in a food processor until a paste forms.

Step 2

Cook and stir pinto bean mixture in a skillet over medium heat until warmed about 5 minutes.

Step 3

Place tortillas on a plate and heat in microwave on high until warm about 30 seconds. Spread warm pinto bean mixture shredded lettuce and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

Nutritional Information

Vegetarian Bean Burritos Recipe

Servings Per Recipe:8

Calories: 481.3

% Daily Value *

Protein: 23.5g 47%

Carbohydrates: 63.6g 21%

Dietary Fiber: 13.2g 53%

Sugars: 1.2g

Fat: 15.2g 23%

Saturated Fat: 8.7g 43%

Cholesterol: 32.7mg 11%

Vitamin A Iu: 82.5IU 2%

Niacin Equivalents: 5.4mg 41%

Vitamin B6: 0.3mg 20%

Vitamin C: 1.7mg 3%

Folate: 282.3mcg 71%

Calcium: 80.3mg 8%

Iron: 4.4mg 24%

Magnesium: 77.6mg 28%

Potassium: 647.9mg 18%

Sodium: 682.4mg 27%

Thiamin: 0.5mg 50%

Calories From Fat: 136.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.