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!
Ingredients
- 1/2 cup(s) non-fat cottage cheese
- 1 ounce(s) soft fresh goat cheese
- 1 1/2 cup(s) cooked brown rice or long-grain rice, kept warm
- 3 tablespoon(s) minced red onion
- 3 tablespoon(s) chopped fresh cilantro
- 1/4 teaspoon(s) ground cumin
- 1/4 cup(s) low sodium chicken broth, defatted
- 8 whole wheat tortillas (6 inches each)
- 12 17/100 tablespoon(s) spicy black bean dip
- 1/2 cup(s) shredded low fat Monterey Jack cheese (2 oz.)
- 3 cup(s) finely shredded lettuce
- 8 tablespoon(s) South-western Grill Salsa
- 1 Fresh cilantro sprigs
Instructions
- 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.
Nutrition
Calories: 1853.53kcalCarbohydrates: 266.26gProtein: 84.43gFat: 52.67gSaturated Fat: 28.42gCholesterol: 51.72mgSodium: 4083.68mgFiber: 46.06gSugar: 29.94g
Tried this recipe?Let us know how it was!