Vegetarian Spicy Bean Burrito


1 tablespoon canola oil

1 garlic clove, minced

1/2 teaspoon chipotle chile powder

1/4 teaspoon salt

1/3 cup water

1 (15-ounce) can black beans, drained

1 (15-ounce) can kidney beans, drained

3 tablespoons fresh salsa

6 (10-inch) reduced-fat, low-carb tortillas

1 cup shredded reduced-fat 4-cheese Mexican blend cheese or cheddar

1 1/2 cups chopped plum tomato

1 1/2 cups shredded romaine lettuce

6 tablespoons thinly sliced green onions

6 tablespoons light sour cream


Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

Warm tortillas. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream.


Calories: 361

Fat: 10.3g

Protein: 16.8g

Carbohydrate: 52.2g

Fiber: 11.4g

Cholesterol: 19mg

Iron: 3.3mg

Sodium: 735mg

Calcium: 395mg

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