Baked Burritos Recipe

• 1 3/4 c. shredded cabbage
• 1/4 c. shredded carrots
• 2 c. shredded lowfat cheddar cheese or possibly Mexican blend
• 2 c. salsa medium heat
• 1 c. red onions minced
• 1 c. minced green bell pepper
• 1 c. minced cilantro
• 4 Tbsp. fresh lime juice
• 30 ounce canned pinto beans liquid removed and rinsed
• 4 1/2 ounce black olives sliced
• 12 x fat-free flour tortillas
• 1 c. minced green onions

1. Preheat oven to 425.
2. Combine the shredded cabbage and carrot, 1 c. cheese, salsa, and the next 6 ingredients (salsa through olives) in a large bowl, and stir mix till blended.
3. Spread about 1 c. of mix down the center of each tortilla and roll up.
4. Place the burritos on a baking sheet coated with cooking spray.
5. Sprinkle burritos with 1 c. cheese and green onions.
6. Bake at 425 for 13 min or possibly till cheese melts.
7. Description:"Cooking Light (Leslie Sigesmund)"
8. NOTES : Doubled the original recipe.
9. Used prepackaged cabbage-and carrot coleslaw mix and Mexican blend shredded cheese.
10. We had these the other night for dinner, and they were great.
11. Even our 11 month old daughter liked them.
12. A definite keeper.

cabbage, carrots, cheddar cheese, salsa, red onions, green bell pepper, cilantro, lime juice, pinto beans, black olives, flour tortillas, green onions

Taken from cookeatshare.com/recipes/baked-burritos-74123 (may not work)