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Friday, May 24, 2013
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Rice and Bean Burritos
Looking for your favorite burrito but want it to be healthier? Just make a few changes and you have will a great meal; reduce your sodium intake and enjoy this genuine Mexican flavor!
At a glance
Cuisine
Main Ingredient
Cooking Method
Course/Dish
Healthy Eating
Makes
8 burritos
Ingredients
1/2 cup non-fat cottage cheese
2 tbsp. soft fresh goat cheese
1-1/2 cups cooked brown rice or long-grain rice, kept warm
3 tbsp. minced red onion
3 tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
1/4 cup low sodium chicken broth, defatted
8 whole wheat tortillas (6 inches each)
3/4 cup Spicy Black Bean Dip
1/2 cup (2 oz.) shredded low fat Monterey Jack cheese
3 cups finely shredded lettuce
1/2 cup South-western Grill Salsa
Fresh cilantro sprigs
Methods/steps
Preheat oven to 350 degrees. Place cottage and goat cheeses in medium bowl; blend with fork until smooth. Add rice, onion, chopped cilantro and cumin. Mix well; set aside and place broth in shallow bowl. Working with 1 tortilla at a time, dip tortilla in broth to moisten each side. Spread 1 heaping tablespoonful bean dip on tortilla, and then top with 1 heaping tablespoonful rice mixture. Roll up tortilla and place in 12×8-inch baking dish, seam side down. Repeat with remaining tortillas, bean dip and rice mixture. Cover with foil.
Bake about 25 to 30 minutes or until heated through. Remove foil; top with shredded cheese. Return to oven until cheese melts. To serve, arrange burritos on plate. Top with lettuce and salsa. Garnish with cilantro sprigs, if desired.
