Mexican Burritos in a Jiffy

Total Time
30mins
Prep
15 mins
Cook
15 mins

This low fat version of burritos is one of DD's favourite recipes.When DD was younger I used it as a way to sneak in veggies that she wouldn't otherwise eat. The original recipe was found in Anne Lindsay's Lighthearted Everyday Cooking.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 400°F.
  2. In a small bowl, combine beans and salsa, mixing well.
  3. Spread 1/3 cup mixture over each tortilla, leaving a 1" border.
  4. Sprinkle tomato, green onions, green pepper, zucchini and half the cheese over the tortillas.
  5. Roll up tortillas and place, seam side down, on lightly greased baking sheet.
  6. Bake for 10 minutes, sprinkle with remaining cheese, and bake for another 5 minutes until cheese melts and tortillas are heated through.
  7. Serve on bed of shredded lettuce and allow diners to add salsa or taco sauce and sour cream.
Most Helpful

4 5

Quick easy and healthy. I used frozen corn kernels for the green peppers and otherwise followed the recipe. The flavor combination is very good and appealing for adults and kids alike. I julienned my zucchini and they were just done, any larger and it would not have been enough. I especially liked the crispy bottom of my burritos and would opt for broiling the tops before melting the cheese. Thanks Dreamer.