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Easy, delicious and nutritious: it’s all here in this scrumptious version of a popular Mexican dish.
| Veggie and Bean Burrito |
Oxygen #57, pg. 146
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Ingredients:
• Nonstick cooking spray
• 2 teaspoons olive oil
• 1 red bell pepper, cut into thin
strips
• 1 green bell pepper, cut into thin strips
•
2 medium zucchinis, cut into thin strips
• 1 can Bush’s
Best Fat-Free Refried Beans
• 4 whole wheat, burrito-size tortillas
• 1 avocado, sliced
SAUCE:
• 1/2 cup fresh salsa
• 1/2 cup fat-free
sour cream
Instructions:
1. Mix the sauce ingredients together, then refrigerate.
2. Coat a nonstick pan with cooking spray, then add the
olive oil. Over medium-high heat, sauté the peppers and zucchini
for about seven minutes.
3. Divide the refried beans
into four portions and spread evenly down the center of each tortilla.
4. Top each tortilla with a quarter of the veggie mixture,
a quarter of the avocado, and three tablespoons of sauce.
5.
Fold in the corners of the tortilla and roll into a burrito.
Nutritional
Value (For each 248.2 g serving)
Calories: 339.3
Fat: 11 g
Protein: 14 g
Carbs: 55.7 g
Cholesterol: 2.3 mg
Fiber: 12.2 g
(Makes 4 servings)
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To read the full article, pick
up a copy of Oxygen
#57
today!
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