Garden Wrap Mexicano
Tightly wrapped veggie burrito loaded with refried beans, rice, tomatoes, corn, green beans, Anaheim chiles, white onions, and salsa.
Serving size: 1 wrap
Instructions
| Ingredient |
Quantity |
Instructions |
| Santiago® Refried Beans |
1 1/2 bag
|
Cover beans with water. Cover; hold 25 minutes. Stir before serving. |
| Water, boiling |
3 qt.
|
|
|
|
Note: Cholesterol and saturated fat are reduced by using Santiago® Vegetarian Refried Beans. |
| Vegetable oil |
1/2 cup
|
Heat oil; add next 8 ingredients. Sauté until crisp-tender; stir in salsa. |
| Tomatoes, fresh, diced |
3 lb.
|
|
| Corn, canned, drained |
6 cup
|
|
| Green beans, blanched or frozen, thawed |
1 lb.
|
|
| Anaheim chiles or green bell pepper, diced |
12 oz.
|
|
| White onion, diced |
1 lb.
|
|
| Jalapeño chiles |
1/3 cup
|
|
| Cumin, powdered |
1 tbsp.
|
|
| Salt |
1 1/2 tsp.
|
|
| Salsa, chunky, or picante sauce |
3 cup
|
|
| Corn tortillas, plain or vegetable flavored, 8- to 10-inch |
50
|
Warm tortillas by placing in steamtable pan on heated steamtable. Cover and keep warm. |
| Rice, cooked |
6 lb.
|
For each serving: top each tortilla with 1/4 cup beans, 1/4 cup rice, and 1/2 cup vegetable mixture. Serve immediately. |
Nutritional Information Per Serving
| Calories — 298 |
Protein — 9.468 g |
SatFat — 1.808 g |
| Fat — 7.516 g |
Carbs — 52.478 g |
Fiber — 9.108 g |
| Iron — 3.328 mg |
Sodium — 624 mg |
Potassium — 588 mg |
| Zinc — 0.832 mg |
Vitamin A — 320 IU |
Riboflavin — 0.130 mg |
| Niacin — 2.116 mg |
Calcium — 99.504 mg |
Cholesterol — 2.041 mg |
| Vitamin B6 — 0.170 mg |
Vitamin B12 — 0.000ug |
Thiamine — 0.261 mg |
| Phosphorus — 450 mg |
Folate — 28.980 mg |
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