Bean and Cheese Burrito

Bean and Cheese Burrito

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My husband and I have been on a 2016 healthy kick for about a week now. It’s going pretty good. We’re both using MyFitnessPal to track our calories and activity level. It’s amazing how many calories are in the simplest of foods. Take Kirkland’s Dried Fruit and Nut Medley. I poured a bowl for hubby and his brother on a lazy Saturday afternoon. Before hubby ate one he checked MyFitnessPal and then slowly pushed the bowl away. The entire bowl (about a cup) had nearly 1000 calories!! Any day before he would have eaten the whole bowl or 3!

Measuring and understanding what you put in your body is a serious reality check. What’s great with making food at home is you can control what and how much ingredients you’re putting in your food. Reduce a recipe that calls for 1 cup of oil to 1/2 cup and you just saved about 950 calories! That’s huuuuuuuge!! A-HUUUUUUUUUUUUGE!!

When I make Bean Burritos I usually put 8oz of cheddar cheese. This time I only put in half and reduced the dishes total calorie count by 464 calories. That’s 35 calories per burrito and they still tasted delicious! Each of these wraps has 229 calories.

I like a little kick to my burritos so I used my new favorite hot sauce, BYFO Hot Sauce. It’s got a hint of curry spice that really added a nice flavor to a traditionally Mexican-flavored dish. My son, who is a bit obsessed with spicy food, didn’t find it spicy at all even though I added 4 tablespoonfuls… In half the beans. The girls don’t do spice. But my boy is crazy like that!

(I received no compensation from BYFO. I bought the sauce myself and just love it enough to tell you about it. You can get it at Jiashan Market)

Bean and Cheese Burritos

Ingredients:

  • 2T Vegetable Oil
  • 1 large Onion, chopped
  • 2 Cans Refried Beans
  • 4oz shredded Cheddar Cheese
  • Hot Sauce, Optional
  • 2 large Tomatoes, chopped
  • 14 Mission Tortilla Wraps

Directions:

  1. Heat oil in large saute pan then add onions. Saute until caramelized. Add beans and heat through. Remove from heat.
  2. Stir in cheese and hot sauce if using.
  3. On a tortilla wrap, spread 1/4 cup bean mixture in center of tortilla. Top with tomatoes. Fold the bottom, then roll the tortilla. Place on a lightly greased 9×13 baking pan.
  4. Heat in oven 20-25 minutes or until heated through and the tortilla becomes slightly crispy.
  5. Serve with salsa, sour cream and guacamole.

(ugh that shadow in the picture looks terrible)

(and this shadow! Need to figure out how this food lighting thing works… Any advice?)

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