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Categories:
canola oil flour chili powder ground cumin chicken broth tomato sauce salt garlic beans Spanish rice low-fat flour tortillas onion shredded lettuce tomatoes low-fat sour cream avocado
Viewed: 45 - Published at: 7 years agoIngredients
- 3 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 (14 ounce) can fat-free chicken broth
- 1 (8 ounce) can tomato sauce
- 1 teaspoon salt
- 14 teaspoon garlic powder
- 1 12 cups fat-free refried beans
- 1 12 cups Spanish rice
- 1 14 cups low-fat cheddar cheese (separated) or 1 14 cups Mexican blend cheese (separated)
- 2 large flour tortillas (12-inch or larger)
- diced onion (optional)
- shredded lettuce (optional)
- diced tomatoes (optional)
- canned jalapeno, sliced (optional)
- low-fat sour cream (optional)
- diced avocado (optional)
Method
- Preheat oven to 350F.
- Prepare sauce: Heat canola oil in saucepan; stir in flour and chili powder to form thick paste; cook 30-60 seconds.
- Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder.
- Bring to a boil, reduce heat, & simmer 8-10 minutes.
- Set aside.
- Assemble burritos: Lay out one tortilla.
- Spoon 3/4 c refried beans, 3/4 c spanish rice, and 1/2 c cheese down center of tortilla.
- To roll , fold one side over filling, parallel to filling.
- Fold up bottom & top then fold over other side to make a wide burrito.
- Place seam side down in large baking dish.
- Repeat steps 3 & 4 for second burrito.
- Pour sauce over burritos and top with 1/4 c cheese.
- Bake 25-30 minutes.
- Remove from oven and pile on the desired toppings.
- Burritos can be cut in half and serve 4 people, or can be served whole to two *really* hungry people.
- And don't forget the forks!
