These fast and easy burritos make popular after-school snacks. Add sour cream, shredded lettuce and extra salsa, if desired.
Ingredients
|
1 cup
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cooked rice
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250 mL
|
|
1
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can (14 oz /398 mL) kidney beans, drained and rinsed
|
1
|
|
1 cup
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corn kernels, canned or frozen
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250 mL
|
|
3/4 cup
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prepared salsa
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175 mL
|
|
10
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large (10-inch/25 cm) flour tortillas, warmed
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10
|
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1 1/4 cups
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shredded Cheddar cheese
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400 mL
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Instructions
Step 1
In a nonstick pan over medium heat, cook rice, beans, corn and salsa, stirring, until hot. Divide evenly among tortillas. Sprinkle with cheese and roll up.
Nutrition & Notes
Nutrition Information
Valeur nutritive
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories
283
Saturated / saturés
3.4 g
+ Trans / trans
0.2 g
Cholesterol / Cholestérol
15 mg
30%
Sodium / Sodium
711 mg
14%
Carbohydrates / Glucides
41.7 g
Sugars / Sucres
2.2 g
Protein Protéines
11.0 g
5%
Vitamin A / Vitamine A
2%
Vitamin C / Vitamine C
Variation
Substitute black beans or white kidney beans for the red kidney beans.
DIETITIAN’S MESSAGE
Beans and legumes contain protein and fiber as well as iron, zinc, calcium and vitamin B6. Combining grains with legumes is a great way to get necessary protein.
Contributor
Susan Blanchard