Mini Vegetarian Burritos
Nutrition Facts
16 ea Serving Per Container
Serving size 1 ea
| Amount Per Serving | ||
|---|---|---|
|
Calories |
220 |
|
| % Daily Value* | ||
| Total Fat 9 g | 14% | |
| Saturated Fat 2 g | 10% | |
| Cholesterol 5 mg | 2% | |
| Sodium 320 mg | 13% | |
| Total Carbohydrate 30 g | 10% | |
| Dietary Fiber 6 g | 23% | |
| Sugars 2 g | ||
| Includes Added Sugars | % | |
| Protein 7 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 40% | |
| Iron | 2% | |
| Potassium | % | |
Ingredients
- 1 tbsp Olive Oil
- 1 cup Onion, diced
- ½ Red Bell Pepper, diced
- ½ Orange Bell Pepper, diced
- 3 tsp Garlic, minced
- 15 oz Pinto Beans, rinsed & drained
- 2 cups Cooked Brown Rice
- 4 oz Diced Green Chiles
- 1 cup Shredded Cheddar Cheese
- 8 ea Whole Wheat Tortillas
- 2 ea Avocados
- ¼ cup Onion, diced
- 1 ea Roma Tomato, remove seeds & diced
- - Juice of 1 Lime
- - Coarse Salt to Taste
- ¼ tsp Crushed Red Pepper Flakes
Method of Preparation
Step 1
Heat olive oil in a large skillet on medium heat. Add onions and bell peppers. Cook until softened. Add garlic and cook, stirring for 1 more minute. Remove from heat.
Step 2
In a large bowl, combine onion mixture, pinto beans, brown rice, green chiles and cheese.
Step 3
Lay a tortilla out on a clean work surface. Add 2-3 spoonfuls of filling on tortilla. Roll and lay seam side down on a baking sheet. Continue with the remaining tortillas and filling.
Step 4
Bake burritos at 350°F for 12-14 minutes, until lightly browned.
Step 5
Meanwhile, mash avocados in a medium sized bowl. Add onion, tomatoes, lime juice, salt, and red pepper flakes. Stir to combine.
Serve burritos warm with a side of guacamole & salsa for dipping!
