Vegetable Bean Burrito


3 carrots, shredded

1 onion, finely chopped

vegetable oil cooking spray

1 (15.5-ounce) can red kidney beans, rinsed and drained

1 (8-ounce) can tomato sauce, unsalted

1 teaspoon chili powder

3/4 cup cheddar cheese, shredded, low-fat

12 small (6") flour tortillas, low-fat, warmed

  1. Wash and prepare vegetables.
  2. Spray non-stick skillet with cooking spray. Add carrots and onion. Cook over medium heat until tender.
  3. Add beans, tomato sauce, and chili powder. Stir and heat throroughly.
  4. Put 1/2 cup bean mixture and 2 tablespoons cheese on each tortilla. Roll.
  5. Serve at once.
  • You can add other vegetables such as green peppers, lettuce, or corn. 
  • Try using whole-wheat or corn tortillas.
Nutrition Facts: 

Serving size: 2 burritos (each about 1/2 cup filling)

Calories: 290

Fruits and Vegetables: 1/2 cup

Fat: 6 g

Fiber: 6 g

Sodium: 630 mg


This material was developed by the UMass Extension Nutrition Education Program.

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