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Meatless Mexican Burritos

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Meatless Mexican Burritos
  • Prep Time 5 min
  • Total Time 30 min
  • Servings 10
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Hearty burritos loaded with potatoes, beans, salsa, corn and peppers are so satisfying, you'll never miss the meat.

Ingredients

1
package Betty Crocker™ julienne potatoes
1
cup milk
1
can (15 ounces) spicy chili beans in sauce, undrained
1
jar (11 ounces) Old El Paso™ Thick 'n Chunky medium salsa
1
can (11 ounces) whole kernel corn with red and green peppers, drained, if desired
10
Old El Paso™ flour tortillas (8 inches in diameter)
Sour cream, if desired

Directions

  • 1 Heat Potatoes, Sauce Mix, milk, beans and salsa to boiling in 2-quart saucepan over medium-high heat, stirring frequently; reduce heat. Cover and simmer 20 minutes, stirring frequently.
  • 2 Stir in corn. Simmer uncovered 3 to 5 minutes, stirring frequently, until hot.
  • 3 Divide mixture evenly among tortillas. Fold 1 end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end. Serve with sour cream.
Tips  

This is a meal in itself, all wrapped up. Serve with seasonal fresh fruit.

Say cheese! Shredded Cheddar cheese makes these burritos extra-special. Sprinkle burrito filling with cheese just before folding.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
40
)
Daily Value
Total Fat
4 1/2g
(
Saturated Fat
1 1/2g
)
Cholesterol
5 mg
Sodium
900 mg
Potassium
470 mg
Total Carbohydrate
51 g
(
Dietary Fiber
5 g
)
Protein
10 g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
3 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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