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Cheesy Bean Burritos

2/17/2017 |

Category: March

Another delicious Mexican meal.  Pinto beans, corn and carrots make this a satisfying vegetarian supper.  The kids will love helping to roll these burritos at home.  Topped with shredded pepper jack cheese and sour cream, this is a meal even the picky eaters will enjoy. 


Nutritional Facts

Serving per package
6
Serving Size
1 burrito
Calories
480
Calories from Fat
160
Calories from Fat
160
Total Fat
17g (26%)
Saturated Fat
5g (25%)
Trans Fat
0g
Cholesterol
15mg (5%)
Sodium
960mg (40%)
Total Carbohydrates
67g (22%)
Fiber
9g (36%)
Sugars
8g
Protein
17g
Vitamin A
80%
Vitamin C
70%
Calcium
30%
Iron
20%

Cooking Instructions

Thaw completely.  Preheat oven to 350 degrees, coat a baking dish with nonstick spray. Coat a large skillet with nonstick spray and place over medium/high heat.  Add onions to the skillet. Cook 2-3 minutes. Add bag containing carrots/corn. Cook for another 3 minutes.  Add the beans/tomato mixture to pan. Cook stirring frequently, for 5 minutes. Mash beans gently with a fork. Divide the bean mixture among the tortillas and roll them up to enclose the filling. Place in pan seam side down. Top with pepper jack cheese. Cover and bake for 10 minutes or until cheese melts