Hearty burritos loaded with potatoes, beans, salsa, corn and peppers are so satisfying, you'll never miss the meat.
Meatless Mexican Burritos
- Prep Time 5 min
- Total 30 min
- Servings 10
- Ingredients 7
Ingredients
- 1 package Betty Crocker™ julienne potatoes
- 1 cup milk
- 1 can (15 ounces) spicy chili beans in sauce, undrained
- 2/3 cup thick & chunky medium salsa
- 1 can (11 ounces) whole kernel corn with red and green peppers, drained, if desired
- 10 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- Sour cream, if desired
Instructions
-
Step1Heat Potatoes, Sauce Mix, milk, beans and salsa to boiling in 2-quart saucepan over medium-high heat, stirring frequently; reduce heat. Cover and simmer 20 minutes, stirring frequently.
-
Step2Stir in corn. Simmer uncovered 3 to 5 minutes, stirring frequently, until hot.
-
Step3Divide mixture evenly among tortillas. Fold 1 end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end. Serve with sour cream.
Nutrition
270
Calories
4 1/2g
Total Fat
10 g
Protein
51 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- Saturated Fat
- 1 1/2g
- Cholesterol
- 5 mg
- Sodium
- 900 mg
- Potassium
- 470 mg
- Total Carbohydrate
- 51 g
- Dietary Fiber
- 5 g
- Protein
- 10 g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 1/2 Fat;Tips from the Betty Crocker Kitchens
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