Best Fat Free Bean And Cheese Burrito Recipes
EASY CHEESY BEAN BURRITOS (LOW-FAT)
My dad used to make this once a week growing up. The recipe came off a tortilla wrapper over 20 years ago. Super easy, cheap, lowfat, and yummy! Serve with a salad for a great weeknight meal.
Provided by GreenEyedLS
Categories Black Beans
Time 20m
Yield 8 burritos, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium-high heat.
- Add onion and cook until clear.
- Reduce heat to medium, add green chilies, refried beans, and spices.
- Cook, stirring frequently, until hot.
- Add cheese and stir until melted and combined.
- Turn heat to low.
- Warm a large skillet over medium-high heat.
- Add 1 tortilla and cook about 1 minute per side, until slightly golden brown.
- Remove tortilla to plate, spread 1/8 bean mixture, and wrap into a burrito.
- Repeat steps 8 and 9 with remaining tortillas.
Nutrition Facts : Calories 501.9, Fat 14.2, SaturatedFat 3.7, Cholesterol 4, Sodium 1351.7, Carbohydrate 76, Fiber 5.3, Sugar 4.3, Protein 16.9
FAT FREE BEAN AND CHEESE BURRITO
Is it possible to have a fat free bean and cheese burrito? You bet. Any health food store will and has the following items. I shop at Henry's.
Provided by Denises
Categories Beans
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- assemble refried beans, cheese and salsa on the tortilla.
- wrap into a burrito and microwave it on high for 40 seconds or until it is fully heated.
- Serve with a salad if you wish.
Nutrition Facts : Calories 116.9, Fat 1.4, SaturatedFat 0.5, Sodium 726.3, Carbohydrate 20.2, Fiber 6.6, Sugar 1.5, Protein 6.9
EASY REFRIED BEAN AND CHEESE BURRITOS
Easy, breezy, freezy. Roll up a few burritos, bake 'em up, and eat them now or freeze individually for super-easy lunches and dinners down the road. This flexible recipe can be made vegetarian, carnivorous, or vegan to satisfy every eater.
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir. If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.
- If the tortillas don't seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.
- One at a time, lay the tortillas flat and place 1/3 cup filling just below the center. Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go. For more guidance, here's a terrific piece from The Kitchn on how to roll a burrito.
- Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you're making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).
- Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they're starting to turn golden brown. Serve.
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