Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1296
Calories
52g
Protein
16g
Fat
235g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Tortilla | 1 medium flour (45g) | 140 |
| Pinto Bean | 1/2 cup (86g) canned | 122 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Burrito | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 Mission? Burrito Size Flour Tortillas
- 16 oz. can Kidney Beans drained
- 16 oz. can Pinto Beans drained
- 1 1/2 cups hot cooked Long-Grain Rice
- 3/4 cup fat free Black Bean Dip
- 3 Tbsp. fresh Cilantro chopped
- 1 cup Mission? Salsa
- 1/2 cup reduced-fat Sharp Cheddar Cheese shredded
- (optional) Lime wedges
- =
Directions
1
Combine kidney beans, pinto beans, black bean dip, rice and cilantro in a medium bowl; stir well.
2
Warm flour tortillas according to package directions. Spread 1/2 cup bean mixture over each tortilla; top each with 1 tablespoon cheese and 1 tablespoon of salsa; roll up.
3
Spoon 1 tablespoon salsa over each burrito. Garnish with lime wedges, if desired.
Recipe sourced from
fandom