3 cups beef, chicken, pork, or steak, cooked and shredded
2 cups enchilada sauce, red or green, homemade or store-bought
1 can black beans, pinto, or refried beans, drained and rinsed
1½ cups *Mexican rice, (see Recipe Notes for recipe) cilantro lime, white or brown rice
2 cups mozzarella cheese, shredded
5 flour tortillas, large, (burrito size)
For Filling:
bell pepper, sauteed
onion
corn, roasted
cabbage, shredded
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or spray lightly with cooking spray.
Layer flour tortillas with a handful of meat, beans, rice, and cheese. Roll burrito tightly, folding the ends in, and place seam-side down on the prepared baking sheet.
Bake for 20 minutes, or until warmed through.
Meanwhile heat enchilada sauce in a saucepan or microwave. Remove burritos from the oven and spoon enchilada sauce on top. Add a sprinkle of cheese. Return to oven for a few minutes, just until cheese is melted.
Serve topped with sour cream, guacamole, and pico de gallo or salsa. Enjoy!
*Check out the Authentic Mexican Rice Recipe to learn how to make the flavorful side.
Sugar: 8g
:
Calcium: 296mg
Calories: 672kcal
Carbohydrates: 36g
Cholesterol: 131mg
Fat: 39g
Fiber: 7g
Iron: 5mg
Monounsaturated Fat: 16g
Polyunsaturated Fat: 2g
Potassium: 622mg
Protein: 42g
Saturated Fat: 17g
Sodium: 1410mg
Trans Fat: 2g
Vitamin A: 946IU
Vitamin C: 2mg
