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Lilly’s Table

 
 
Zucchini Soup
Roasted Salsa
© Lillys-Table.com Photo of Mini Bean Burritos
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Mini Bean Burritos

from Bean Burritos with Roasted Salsa & Zucchini Soup , the Week of September 18, 2016.
View the previous or next recipe for this meal.

Quick & tasty. With only four ingredients (or less if you skip the cheese) they are ready for veggies and toppings to play them up. Excellent for small kids, too. Please note, the photo is showing the burritos with the Roasted Salsa on top.

Ingredients

  • 6 tortillas, corn or small flour
  • 1¼ cup black beans, pinto or refried beans are tasty too
  • 1 carrot, peeled and grated
  • ½ cup cheddar cheese, shredded

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 350*

Warm the tortillas slightly in a pan set at low heat. This will make them more flexible to roll up.

Fill the center with about 1/4-1/3 cup of the beans. Toss the carrots & cheese (if using) together. Sprinkle 1-2 tablespoons on the beans. Roll up, leaving the ends open.

Place in a baking dish and bake for 15-20 minutes.

*If desired, these work in the microwave as well. Heat for 2 minutes, check and continue heating until hot in the center.