Vegetable-Bean Burritos

McCall’s Tex-Mex Trims Down

Serves 6

Cooking spray

1 teaspoon olive oil

2 each red and yellow bell peppers, thinly sliced

1 red onion, thinly sliced

½ teaspoon each ground cumin and chili powder

¼ teaspoon black pepper

12 (8-in.) 99%-far-free flour tortillas, warmed

1 (16-oz) can fat-free refried beans, warmed

1 (10-oz) package yellow rice, prepared without oil

1 ½ cups fat-free cheddar cheese, shredded

With cooking spray, coat large nonstick skillet. Add oil; heat. Add peppers and onion; cook, stirring frequently, 7 to 9 minutes until peppers are crisp-tender and lightly browned. Add cumin, chili powder and black pepper; cook 1 minute more.

In center of each tortilla, spread 2 tablespoons of the refried beans; top with ½ cup of rice and 1/3 cup of the pepper mixture; sprinkle with 2 tablespoons of the cheese.

Fold 2 sides of tortilla over filling; roll up. Serve immediately.

498 Calories

21 Protein

98 Carbohydrate

2 Fat

0 Cholesterol

1,852 Sodium