Nutritional Info

Nutrition Facts

Serving Size 1 (206g)

Calories 263
Calories from Fat 108 (41%)
Amount Per Serving %DIV
Total Fat 12g 18%
Saturated Fat 6.4g 32%
Monounsaturated Fat 4.8g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 111.1mg 37%
Sodium 210.1mg 9%
Potassium 354.2mg 8%
Total Carbohydrate 27.5g 9%
Dietary Fiber 2.9g 12%
Sugars 20.2g
Protein 9.7g 19%

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Recipe Description
Easy make ahead meal packed with a little spice and hearty protein and fiber from the beans and corn.
Prep time
10 min
Cook time
8 hr
Ready In
8 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
15 Ounce(oz)  red kidney beans , drained and rinsed
14 1/2 Ounce(oz)  tomatoes diced
1 1/2 Cup(c)  salsa
11 Ounce(oz)  whole kernel corn with sweet peppers
1 Unknown()  fresh jalapeno chile, seeded and finely chopped" (optional)
2 Teaspoon(t)  chili powder
2 Clove(clv)  garlic, chopped
16 Unknown()  flour tortillas, warmed"*
2 Cup(c)  shredded lettuce
1 Cup(c)  cheddar cheese, shredded
1 Tablespoon(T)  sliced scallions and/or sour cream (optional)
30 Ounce(oz)  black beans, drained and rinsed

Preparation

In 31/2-or 4-quart slow cooker, combine beans, tomatoes with their juices, salsa or picante sauce, corn, jalapeno chile lif desiredl, chili powder and garlic.

Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

To serve, spoon bean mixture just below centers of tortillas.
Top with lettuce and cheese If desired, top with scallions and/or sour cream. Fold bottom edge of each tortilla up and over filling.
Fold in opposite sides; roll up from bottom.

Additional notes

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