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Easy Bean & Rice Burritos
I love this recipe for lunch or a quick supper in the Summer. It's also a great way to use up leftover rice.
Warm the tortillas in a dry skillet or using your favorite method. Use about 1/2-cup of the bean and rice mixture to fill each burrito. Each one is topped with 1-tablespoon salsa, 1-tablespoon yogurt and 2-tablespoons shredded cheese. Roll them up and eat with a lettuce and tomato salad dressed with fat-free Ranch and a lot of cucumber slices. Makes 6 servings.
Per Serving (excluding unknown items): 325 Calories; 6g Fat (16.5% calories from fat); 15g Protein; 54g Carbohydrate; 7g Dietary Fiber; 8mg Cholesterol; 771mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Made with Kidney Beans
Made with Pinto
Beans
1 Corinthians 10:31 Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.
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