Refried Bean and Mushroom Burritos

Name: Refried Bean and Mushroom Burritos
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 8-inchs (8-inch) low-fat flour tortillas; 0 teaspoons hot sauce; 710 milliliters thinly sliced iceberg lettuce; 227 grams package pre-sliced mushrooms; 237 milliliters canned fat-free refried beans; 118 milliliters salsa; 0 teaspoons salt; 57 grams 1/2 cup pre-shredded reduced-fat Cheddar cheese; 59 milliliters fat-free sour cream; 237 milliliters chopped seeded tomato (about 1 large); 1 teaspoon vegetable oil

Refried Bean and Mushroom Burritos is a vegetarian recipe with 4 servings. One serving contains 323 calories, 13g of protein, and 12g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in about 18 minutes. Head to the store and pick up flour tortillas, pre- mushrooms, vegetable oil, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. It is a rather cheap recipe for fans of Mexican food.

Instructions

Warm tortillas according to package directions.

Ingredients you will need

Tortilla

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms; saut 8 minutes or until lightly browned.

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Mushrooms

Sprinkle with salt and hot sauce.

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Hot Sauce

Salt

Spoon 1/4 cup refried beans down center of each tortilla. Top each with 1/4 cup mushrooms and 2 tablespoons cheese.

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Refried Beans

Mushrooms

Tortilla

Cheese

Roll up tortilla.

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Tortilla

Roll

Serve over lettuce. Top with tomato, salsa, and sour cream.

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Sour Cream

Lettuce

Tomato

Salsa

Equipment

Frying Pan

Ingredients

Servings:

48-inchs

(8-inch) low-fat flour tortillas 0teaspoons

hot sauce 710milliliters

thinly sliced iceberg lettuce 227grams

package pre-sliced mushrooms 237milliliters

canned fat-free refried beans 118milliliters

salsa 0teaspoons

salt 57grams

1/2 cup pre-shredded reduced-fat Cheddar cheese 59milliliters

fat-free sour cream 237milliliters

chopped seeded tomato (about 1 large)1teaspoon

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Buena Vista Chateau Buena Vista Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 39 dollars per bottle.