Saturday, May 10, 2008

Pumpkin and Black Bean Burrito

Make 7 Burritos

Each burrito has 216 calories, 7.3 grams fat, 14.4 grams fiber, 31.5 grams total carbs, 10.5 grams protein if you use the same ingredients that I did.

Ingredients (I have included total cal/fat/fiber/carb/protein for comparison of ingredients)

1 cup chopped pumpkin (49/0/3/12/2) roasted in

1 tbsp olive oil (119/14/0/0/0) and some garlic and rosemary

1 can of kidney beans, rinsed (350/1.75/21/80.5/24.5)

1/2 cup Sargento Shredded Mexican Cheese Medley (220/18/0/2/12)

Tobasco sauce, to taste

Mrs. Dash Extra Spicy Seasoning, to taste

Ancho Chili Powder, to taste

Garlic Salt, to taste

Seasoning Salt, to taste

7 Misson Carb Balance Soft Taco Tortillas (110/2.5/11/18/5 EACH TORTILLA)


1. Mash roasted pumpkin and beans with seasonings to taste.

2. Gently heat tortillas in microwave for 10seconds or so until pliable.

3. Fill each tortilla with mashed filling and a sprinkle of cheese.

4. Spray baking sheet with cooking spray and place burritos with fold side down. Spray the top of the burritos and bake for 10-15 minutes at 350 degrees.

I baked them about 10 minutes until lightly crunchy and then wrapped them and froze most of them for later. These aren't huge burritos but they are filling, especially with a side of fruit or veggies. Perfect post-workout mini meal!

1 comment:

Anonymous said...

Yum! I make something really similar but I bake them in green enchilada sauce. Its one of my favorites!


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