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Mexico City Beef & Bean Burritos

Mexico City Beef & Bean Burritos

Nutrition Facts
  • cal. (kcal) 462
Mexico City Beef & Bean Burritos
  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 10 mins
  • Microwave: 2 mins
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Ingredients

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  • 1/2 head iceberg lettuce
  • 2 plum tomatoes
  • 1 pound ground sirloin
  • 2 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 2 green peppers, chopped
  • 1 small onion, chopped
  • 1 can (15 ounces) fat-free refried beans
  • 4 whole-grain burrito-size flour tortillas
  • 3/4 cup reduced-fat shredded cheddar
  • 1/3 cup light sour cream

Directions

  1. Shred the lettuce (you will need 3 cups) and core and chop the tomatoes. Set aside. Coat a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Crumble in the sirloin and season with chili powder and oregano. Cook 3 minutes. Reduce heat to medium and add green peppers and onion. Cook an additional 7 minutes, until vegetables are softened (add 1/2 cup water if pan is dry).
  2. Meanwhile, place refried beans in a bowl and microwave on HIGH power for 2 minutes, stirring halfway.
  3. Spread a tortilla with 1/4 cup beans. Spoon 2/3 cup of the meat mixture in center of tortilla. Top with 2 tablespoons cheese, 2/3 cup lettuce and 1/4 cup tomato. Fold up tortilla, burrito-style; repeat, using all ingredients. Serve with sour cream.

Nutrition Information for Mexico City Beef & Bean Burritos

Servings Per Recipe: 6
PER SERVING: 462 cal., 14 g total fat (6 g sat. fat), 57 mg chol., 999 mg sodium, 55 g carb. (8 g fiber), 29 g pro.