Rice and Bean Burritos

Rice and Bean Burritos

Rice and Bean Burritos
Looking for your favorite burrito but want it to be healthier? Just make a few changes and you have will a great meal; reduce your sodium intake and enjoy this genuine Mexican flavor!
Print
SPONSORED:
At a glance
Cuisine:
Main Ingredient:
Cooking Method:
Course/Dish:
Healthy Eating:
Makes:
8 burritos

Ingredients
1/2 cup non-fat cottage cheese
2 tbsp. soft fresh goat cheese
1-1/2 cups cooked brown rice or long-grain rice, kept warm
3 tbsp. minced red onion
3 tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
1/4 cup low sodium chicken broth, defatted
8 whole wheat tortillas (6 inches each)
3/4 cup Spicy Black Bean Dip
1/2 cup (2 oz.) shredded low fat Monterey Jack cheese
3 cups finely shredded lettuce
1/2 cup South-western Grill Salsa
Fresh cilantro sprigs

Methods/steps
Preheat oven to 350 degrees. Place cottage and goat cheeses in medium bowl; blend with fork until smooth. Add rice, onion, chopped cilantro and cumin. Mix well; set aside and place broth in shallow bowl. Working with 1 tortilla at a time, dip tortilla in broth to moisten each side. Spread 1 heaping tablespoonful bean dip on tortilla, and then top with 1 heaping tablespoonful rice mixture. Roll up tortilla and place in 12×8-inch baking dish, seam side down. Repeat with remaining tortillas, bean dip and rice mixture. Cover with foil. Bake about 25 to 30 minutes or until heated through. Remove foil; top with shredded cheese. Return to oven until cheese melts. To serve, arrange burritos on plate. Top with lettuce and salsa. Garnish with cilantro sprigs, if desired.

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.