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Nutrition Facts
Serving Size 243 g
(Approx. 8 Servings)
Amount Per Serving
Calories 280 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 6 g 30%
Trans Fat 0.5 g
Cholesterol 10 mg 3%
Sodium 540 mg 23%
Total Carbohydrate 32 g 11%
Dietary Fiber 7 g 28%
Sugars 4 g
Protein 12 g
Vitamin A 15% Iron 10%
Vitamin C 15% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chipotle Bean Burritos
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp canola oil
2 Tsp chipotle chili powder
1 Tbsp garlic, chopped
15 Oz kidney beans, rinsed & drained
15 Oz H-E-B® Black Beans, rinsed and drained
1/2 cup(s) H-E-B Medium Pico de Gallo
4 H-E-B Flour Tortillas
2 cup(s) roma tomato, chopped
1 cup(s) H-E-B® Mexican Blend Shredded Cheese
2 cup(s) green leaf lettuce, shredded
1 cup(s) light sour cream
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Instructions

1
Heat oil in a large sauté pan on medium-high.
2
Add chili powder and garlic ,cook 1 minute and add beans.
3
Remove from heat, add salsa.
4
Warm tortillas until pliable and spoon bean mixture into center of tortillas.
5
Top with tomatoes, cheese, lettuce and sour cream.
6
Roll tight and cut in half.

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