Prep 10 mins
Cook 30 mins
I'm addicted to Tex Mex, and it's slowly but surely clogging my arteries. I'm told these are called "wet burritos," although I have yet to find a Tex Mex restaurant that calls them that. Anyhow, here's my lower in fat version of a dish I simply can't live without. You can use pre-prepared beans and rice or give it your own flair by making them from scratch. Add or omit ingredients as you like to create your own perfect burrito!
- 44.37 ml canola oil
- 29.58 ml all-purpose flour
- 29.58 ml chili powder
- 4.92 ml ground cumin
- 396.89 g can fat-free chicken broth
- 226.79 g can tomato sauce
- 4.92 ml salt
- 1.23 ml garlic powder
- 354.88 ml fat-free refried beans
- 354.88 ml Spanish rice
- 295.73 ml low-fat cheddar cheese (separated) or 295.73 ml Mexican blend cheese (separated)
- 2 large flour tortillas (12-inch or larger)
- diced onion (optional)
- shredded lettuce (optional)
- diced tomatoes (optional)
- canned jalapeno, sliced (optional)
- low-fat sour cream (optional)
- diced avocado (optional)
- Preheat oven to 350F.
- Prepare sauce: Heat canola oil in saucepan; stir in flour and chili powder to form thick paste; cook 30-60 seconds.
- Add chili powder, cumin, broth, tomato sauce, salt, & garlic powder. Bring to a boil, reduce heat, & simmer 8-10 minutes. Set aside.
- Assemble burritos: Lay out one tortilla. Spoon 3/4 c refried beans, 3/4 c spanish rice, and 1/2 c cheese down center of tortilla.
- To roll , fold one side over filling, parallel to filling. Fold up bottom & top then fold over other side to make a wide burrito.
- Place seam side down in large baking dish. Repeat steps 3 & 4 for second burrito.
- Pour sauce over burritos and top with 1/4 c cheese.
- Bake 25-30 minutes.
- Remove from oven and pile on the desired toppings.
- Burritos can be cut in half and serve 4 people, or can be served whole to two *really* hungry people.
- And don't forget the forks!