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New Mexican Black Bean Burritos

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By Betty Crocker Kitchens
Updated Apr 3, 2009
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Flour tortillas stuffed with a smoky chipotle chili-bean mixture, mozzarella and other tasty fillers will satisfy your lunch or dinner need to munch.

New Mexican Black Bean Burritos

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 1 large onion, chopped (1 cup)
  • 6 garlic cloves, finely chopped
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed and mashed
  • 1 teaspoon finely chopped chipotle chilies in adobo sauce, drained
  • 4 fat-free flour tortillas (6 to 8 inches in diameter)
  • 1/2 cup shredded reduced-fat mozzarella cheese (2 oz)
  • 1 large tomato, chopped (1 cup)

Instructions

  • Step 
    1
    Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.
  • Step 
    2
    Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.
  • Step 
    3
    Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.

Nutrition

250 Calories
3 g Total Fat
16 g Protein
49 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Burrito
Calories
250
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
610 mg
Potassium
600 mg
Total Carbohydrate
49 g
Dietary Fiber
9 g
Protein
16 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
22%
22%
Iron
20%
20%
Exchanges:
3 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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