Make-it-don't-buy-it Frozen Vegetarian Burritos

Make-it-don't-buy-it Frozen Vegetarian Burritos
15 Ingredients
  • 1 cup brown rice
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 tablespoon tomato paste
  • 2 teaspoons chile powder
  • 1 teaspoon ground cumin
  • One 15-ounce can black beans, drained and rinsed
  • 10 ounces frozen butternut squash chunks (not thawed)
  • Kosher salt
  • 5 ounces baby spinach (about 8 loose cups)
  • Six 10-inch whole wheat flour tortillas or wraps
  • 1 cup reduced-fat shredded Cheddar
  • Hot sauce
  • Nonstick cooking spray, for spraying burritos (if reheating in the oven)
  • Serving suggestions: reduced-fat sour cream, salsa and guacamole, optional
Nutrition
486
24% daily value
6 servings
                                       
                                            vegetarian
     

Fat

25% 17

Saturated

25% 5

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

23% 70

Carbs (net)

- 60

Fiber

37% 9

Sugars

- 4

Sugars, added

- 0

Protein

33% 17

Cholesterol

6% 19

Sodium

27% 655

Calcium

30% 298

Magnesium

30% 125

Potassium

16% 749

Iron

28% 5

Zinc

20% 2

Phosphorus

56% 391

Vitamin A

47% 427

Vitamin C

22% 20

Thiamin (B1)

46% 1

Riboflavin (B2)

24% 0

Niacin (B3)

30% 5

Vitamin B6

29% 0

Folate equivalent (total)

52% 208

Folate (food)

- 125

Folic acid

- 49

Vitamin B12

7% 0

Vitamin D

1% 0

Vitamin E

20% 3

Vitamin K

101% 122
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