Question:

Recipe for HEALTHY SOUTHWEST BURRITO or wrap???

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Does anyone have a recipe for a healthy soutwest burrito? or just what the heck goes into a southwest burrito? lol I've never made one.

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3 ANSWERS


  1. Burrito and healthy? Not gonna happen!


  2. Rice and Bean Wraps

    2 tablespoons butter or butter flavor Crisco

    1 (6.8 ounce) package Rice A Roni Spanish or plain rice

    2 cups water

    1 (16 ounce) jar salsa

    1 can black or kidney beans, washed and drained

    1 can Mexicorn, drained

    8 (8-inch) flour tortillas, warmed

    Shredded Cheddar cheese or Velveeta (optional)

    Sour cream (optional)

    In large skillet over medium-high heat, sauté rice mix with butter until golden brown. Add water, salsa and box seasonings; bring to boil. Reduce heat to low. Cover, simmer 15 to 20 minutes or until rice is tender. Stir in beans and corn, let stand 5 minutes before serving.

    Serve in tortillas with cheese and sour cream, if desired.





    Mexicali Turkey Wraps

      Queso fresco cheese, black beans, corn and turkey make a flavorful filling for these tasty wraps.



    Cooking Method: No Cook

    Prep Time: 20

    Cooking Time: Up to 10 minutes

    Makes: 6 servings (1 wrap each)

    Ingredients

    --------------------------------------...

    6  whole wheat flour tortillas (8-inch)

    1  container (6 ounces)  guacamole

    1-1/2  cups  shredded lettuce

    1-1/2  cups shredded leftover cooked Butterball® Turkey

    6  tablespoons canned Ranch Style® Black Beans, drained, rinsed

    6  tablespoons  frozen corn, thawed, drained

    6  tablespoons  prepared salsa

    6  tablespoons  crumbled queso fresco cheese





    Directions

    --------------------------------------...

    Spread each tortilla with 2 tablespoons guacamole to within 1/4 inch of edge. Cover with 1/4 cup lettuce; press lightly into guacamole.

    Top each tortilla with 1/4 cup turkey and 1 tablespoon each beans, corn, salsa and cheese.

    Roll up tortillas tightly. Cut diagonally in half to serve.

    Cooking Instructions

    --------------------------------------...

    Special Extra: For more robust flavor, add finely chopped jalapeno peppers and chopped fresh cilantro to the filling.  

    Southwestern Wraps

    1 to 2 garlic cloves, peeled and minced (optional)

    1/3 cup fresh lime juice

    2 tablespoons light brown sugar

    2 tablespoons vegetable oil

    1 1/2 teaspoons finely snipped fresh cilantro

        leaves or 1/2 teaspoon dried cilantro

    1/2 teaspoon chili powder, or to taste

    1/4 teaspoon crushed dried red pepper, or to taste

    Salt and freshly-ground black pepper, to taste

    1 boneless beef top round steak, cut into

        bite-size pieces or thin strips, or boneless

        chicken b*****s, skin removed, and cut into

        bite-size pieces or thin strips

    1 small sweet onion, peeled, cut into thin wedges

    1 small green pepper, cored, seeded, and cut into

        thin strips (optional)

    1 small sweet red or yellow pepper, cored, seeded,

        and cut into thin strips

    8 ounces mushrooms, thinly sliced, or 1 (4.5 ounce) jar

        sliced mushrooms, drained

    4 soft flour or corn tortillas

    1 fresh or drained canned chile pepper, chopped

    Favorite mild or medium-spiced tomato salsa as desired (optional)

    Shredded sharp Cheddar, Monterey jack or Mexican-blend cheese

    In a deep medium nonreactive bowl, combine the first 9 ingredients, blending well with a wire whisk. Or, combine ingredients in a large zip-type plastic bag; seal and shake vigorously to mix. Add beef or chicken pieces, coating each well with marinade. Cover or seal and marinate in refrigerator for 1 to 2 hours.

    Drain steak or chicken pieces. In a large heavy skillet, sauté beef or chicken pieces in 1 to 2 tablespoons of marinade over moderate heat, turning frequently until done, about 5 to 6 minutes total. Do not overcook. Remove beef or chicken pieces with a slotted spoon; cover and set aside.

    Add onion, sweet peppers, and mushrooms to skillet and sauté over moderate heat until just tender but not soft.

    Arrange tortillas on a flat surface; spoon meat, sautéed vegetables, and some chopped chili pepper onto each tortilla, dividing evenly. Top each with a spoonful of salsa if desired; roll (up) each tortilla jellyroll style. Place each filled tortilla, seam-side down, on a sheet of heavy-aluminum foil; sprinkle cheese over each, dividing evenly. Carefully close foil around tortillas, sealing well. Wraps may be eaten at room temperature or unwrapped and reheated in a microwave oven at 50 to 60% power

  3. http://www.seventeen.com/health-s*x-fitn...

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