Mexico City Beef & Bean Burritos
- 1 of 3 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 of 3 Meanwhile, place refried beans in a bowl and microwave on HIGH power for 2 minutes, stirring halfway.
- 3 of 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.
Servings Per Recipe: 6
Per Serving: 999 mg sodium, 8 g fiber, 6 g sat. fat, 14 g Fat, total, 57 mg chol., 29 g pro., 55 g carb., 462 kcal cal.