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Categories:
cabbage carrots Cheddar cheese salsa red onions green bell pepper cilantro lime juice pinto beans black olives flour tortillas green onions
Viewed: 29 - Published at: 5 years agoIngredients
- 1 3/4 c. shredded cabbage
- 1/4 c. shredded carrots
- 2 c. shredded lowfat cheddar cheese or possibly Mexican blend
- 2 c. salsa medium heat
- 1 c. red onions minced
- 1 c. minced green bell pepper
- 1 c. minced cilantro
- 4 Tbsp. fresh lime juice
- 30 ounce canned pinto beans liquid removed and rinsed
- 4 1/2 ounce black olives sliced
- 12 x fat-free flour tortillas
- 1 c. minced green onions
Method
- Preheat oven to 425.
- Combine the shredded cabbage and carrot, 1 c. cheese, salsa, and the next 6 ingredients (salsa through olives) in a large bowl, and stir mix till blended.
- Spread about 1 c. of mix down the center of each tortilla and roll up.
- Place the burritos on a baking sheet coated with cooking spray.
- Sprinkle burritos with 1 c. cheese and green onions.
- Bake at 425 for 13 min or possibly till cheese melts.
- Description:"Cooking Light (Leslie Sigesmund)"
- NOTES : Doubled the original recipe.
- Used prepackaged cabbage-and carrot coleslaw mix and Mexican blend shredded cheese.
- We had these the other night for dinner, and they were great.
- Even our 11 month old daughter liked them.
- A definite keeper.
