New Mexican Black Bean Burritos

New Mexican Black Bean Burritos

Flour tortillas stuffed with a smoky chipotle chili-bean mixture, mozzarella and other tasty fillers will satisfy your lunch or dinner need to munch.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

burritos

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)
  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.
  2. Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.
  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.
Makes 4 burritos
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Garnish the burritos with extra chopped tomato, shredded lettuce, chopped red onion, chopped fresh cilantro and fat-free yogurt or sour cream.
Time-Saver
Use a garlic press to quickly crush the garlic instead of chopping. Look for the self-cleaning type—it presses all the garlic through the holes instead of leaving the pieces behind.

Nutrition Information:

1 Serving (1 Burrito)
  • Calories 250
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 1 g,),
  • Cholesterol 5 mg;
  • Sodium 610 mg;
  • Total Carbohydrate 49 g
    • (Dietary Fiber 9 g,
  • Protein 16 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.