Beef And Bean Burritos

• 1 teaspoon olive oil
• Cooking spray
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 8 ounces (about 2 1/2 cups) frozen burger-style recipe crumbles
• 2 tablespoons 40%-less-sodium taco seasoning
• 2 cups fresh baby spinach leaves
• 1/2 cup chopped tomato
• 1/2 cup frozen whole-kernel corn
• 1 tablespoon fresh lime juice
• 1 (15-ounce) can black beans, rinsed and drained
• 6 (10-inch) reduced-carb whole wheat flour tortillas
• 1 cup (4 ounces) shredded reduced-fat extra sharp Cheddar cheese
• 3 cups shredded iceberg lettuce
• 3/4 cup salsa
• 6 tablespoons reduced-fat sour cream

1. Heat olive oil in a large nonstick skillet coated with cooking spray over medium heat. Add onion and garlic; cook 3 minutes or until tender. Add crumbles and taco seasoning; cook 4 minutes or until crumbles are thawed, stirring occasionally. Add spinach and tomato; cook 3 minutes or until spinach wilts, stirring frequently. Stir in corn, lime juice, and beans; cook 3 minutes or until thoroughly heated.
2. . Heat tortillas according to package directions. Spoon 1/2 cup burrito filling and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Serve immediately on a bed of lettuce with salsa and sour cream.

olive oil, cooking spray, onion, garlic, crumbles, taco, fresh baby spinach leaves, tomato, corn, lime juice, black beans, whole wheat flour tortillas, cheddar cheese, shredded iceberg lettuce, salsa, sour cream

Taken from www.myrecipes.com/recipe/beef-bean-burritos (may not work)