Beans and Rice Baked Burritos
Calories 280 (28% from fat)
Fat 9 grams
Saturated Fat 4 gram
Trans Fat 0 gram
Cholesterol 21 mg.
Sodium 1215 mg.
Carb. 39 gram
Fiber 17.5 gram
Sugar 0.5 gram
Sugar Alcohol 0 gram
Protein 19 gram
Ingredients
FILLING
1 cup cooked long-grain rice
(If using pre-cooked packaged rice, do not heat before mixing.)
1 (16 oz) can vegetarian refried beans
1 cup salsa
1 cup fat-free cheddar cheese, shredded
2 tablespoons diced green chiles
ASSEMBLY
12 small (6-inch) flour tortillas
(We used OLE Mexican Foods Extreme Wellness! Keto High Fiber.)
1 cup cheddar cheese, shredded
OPTIONAL TOPPINGS
shredded lettuce
grape tomatoes, sliced
sliced olives
diced green chiles
These lighter baked burritos deliver big flavor without the heaviness. Filled with fiber-rich beans, rice, salsa, and just enough cheese for that creamy melt, they’re a balanced, satisfying option for an easy weeknight dinner or make-ahead lunch.
1. Preheat oven to 375°F.
2. Lightly coat a 9×13-inch casserole dish with olive oil spray.
3. In a large bowl, combine the rice, refried beans, salsa, fat-free cheese, and green chiles. Mix until well blended.
4. Spoon about 1/3 cup of filling onto each tortilla. Fold in the sides, then roll up tightly.
5. Place burritos seam-side down in the prepared casserole dish.
6. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
7. Cover with foil and bake for 20–25 minutes, until heated through.
8. Remove foil and switch oven to broil. Broil for 1–2 minutes, just until the cheese is lightly browned. Watch closely.
9. Add your favorite toppings and serve.
Storage: Refrigerate leftovers in covered dish or airtight container for up to 4 days.
Yield: 6 Servings, of 2 Burritos Per Serving
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 2-3 minutes.
