Sunday, August 5, 2012

Quick and Easy: Roasted Mini Burritoes

If you're a busy mom like me, you might be able to identify with this frequent scenario: We come home from the store, the kids are starving, and I've got to think quickly -- "What am I going to make for lunch?" My youngest is pulling on my pant leg, letting me know he needs to eat soon, and my eldest is scouring the fridge for something to tie her over. Hmmm. Now is when a quick and easy, throw-together meal comes in handy. Enter roasted mini burritos. A less-fat cousin of the crisp bean burrito from a certain fast food restaurant, this version is super satisfying and baked, not fried. 

As vegetarians, our family relies on beans, nuts, tofu, and vegetarian meat substitutes for protein. My daughter will not eat the meat substitutes. This is fine, because while they are a slightly better alternative to meat (lower fat, etc.), they are not the absolute best for us (highly processed and full of sodium). But, it does make life a bit more difficult when planning quick meals. So, this mini crunchy burrito using fat-free refried beans, is perfect for her little body. 

My new favorite

12 fajita size flour tortillas
1 can fat-free or vegetarian refried beans
1/4-1/3 cup roasted corn salsa (I LOVE San Antonio Farms Roasted Chipotle Corn & Lime Salsa from Costco)
1/2 cup grated dairy free cheese (opt.)
Cooking spray


Preheat oven to 375. Wrap tortillas in a paper towel and warm slightly in microwave for about 20 seconds. 

In a small mixing bowl, combine refried beans and salsa. Spread about a tablespoon of bean mixture into the center of tortilla, sprinkle with a pinch of cheese (if using). Working from one edge of the tortilla, roll up, leaving both ends open. Spray burrito with cooking spray and lay on a cookie sheet. Continue process until all tortillas are gone. Bake for approximately 5-7 minutes or until the tops are nice and golden brown. 

Remove from oven, allow to cool for a minute, then serve with a nice green salad. You could top it with a bit of store-bought enchilada sauce for a wet burrito, or serve it plain with a dollop of Tofutti sour cream substitute.

My kids love them and that makes me happy. :0) 
Yield: 2-3 per person

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