Bean Burrito

Since we are tackling the subject of "adding some vegetarian dishes to our repertoire" this week, I figured I'd post a recipe that is quick and easy and makes a fun and tasty supper;  Mexican Style Burrito is an item we typically only eat when going out, but this recipe makes it a breeze to make at home with supermarket staple items. 
This recipe is adapted from the Weight Watchers website.

Course: Main Meals
PointsPlus™ Value:    6
Servings:  4
Preparation Time:  10 min
Cooking Time:  13 min
Level of Difficulty:  Easy
Ingredients:
1 spray cooking spray
1 tsp olive oil
1 small onion, chopped
1 C frozen mixed vegetables, thawed
1 TBSP fresh cilantro, chopped (or 1 tsp dried cilantro)
1/2 cup fat-free canned refried beans
1/2 C cooked brown rice
4 large burito-size wheat flour tortillas
3/4 C shredded reduced-fat Mexican-style cheese, divided
1 1/4 C salsa, divided

Instructions:

Preheat the oven to 375 deg F.

Coat a large nonstick skillet with cooking spray and set over medium-high heat; add oil and heat until it sizzles.

Sauté onions for about 3 minutes and then add mixed vegetables and cilantro to skillet; sauté until vegetables are crisp-tender, about 3 minutes more. Remove from skillet and set aside.

Spread about 1/8 cup of beans down the middle of a tortilla and sprinkle with cheese; top with a heaping 1/4 cup of vegetables, 1/8 cup of brown rice and 1/8 cup of salsa.

Fold ends of burrito in and then fold one side of tortilla to center; fold in other side (like an envelope). Repeat with remaining ingredients.

Place the burritos on a cookie sheet, seam-side down; bake burritos in oven. It will take about 5 minutes to heat through and melt the cheese.

Top each burrito with 2 tablespoons of salsa and sprinkle the balance of the cheese over all 4 burritos, serve. Yields 1 burrito per serving.

Check back on Sunday for this week's post!
Enjoy the rest of your week.