Title: Jiffy Mexican Burritos
Categories: Ethnic
Yield: 4 Servings
| 1 | | Can refried beans |
| 1/3 | c | Salsa or water |
| 4 | | 9 flour tortillas |
| 1 | md | Tomato, chopped |
| 4 | sm | Green onions, chopped |
| 1/2 | | Sweet green pepper, chopped |
| 1 | c | Reduced-fat mozzarella cheese, shre |
| 1 | | Shredded lettuce |
| 1 | | Salsa or taco sauce |
| 1 | | Low-fat dairy sour cream |
Combine beans and salsa or water; mix well. Thinly spread about 1/3 cup
bean mixture over each tortilla, leaving 1" border. Sprinkle tomato, green
onions, green pepper (if using) and half the cheese over tortillas. Roll up
each tortilla and place, seam side down, in lightly greased baking dish.
Bake in 400^F oven for 10 minutes. Sprinkle with remaining cheese; bake for
5 minutes longer or until heated through and cheese melts. Microwave: Cover
with waxed paper and heat on medium-high (70% power) for 2-4 minutes or
until heated through. Serve each burrito on a bed of shredded lettuce. Pass
salsa or taco sauce and sour cream or yogurt separately. Makes 4 servings.
Source: Lighthearted Everyday Cooking; Anne Lindsay. MM by Lyn.