Servings 4 Serving Count
Ingredients 12 Count
Nutrition 217 Calories
Total Time 25 Minutes

Salsa Burritos


4 large Whole Wheat Tortillas

¼ Yellow Onion, diced

¼ cup Vegetable Broth or Water

Chili powder to taste (optional)

15 ounce can (or 2 cups cooked) Kidney or Pinto beans, rinsed and drained or use Low Fat Refried beans

¼ cup Mild Salsa


Black Olives, sliced 

Cherry Tomatoes

Red Bell Pepper, sliced

Corn Kernels, cooked

Lettuce Leaves, shredded 

Carrots and/or Zucchini, grated


Wrap the tortillas in foil and warm them in the oven on low for about 10 minutes.

Meanwhile, sauté the onion in water or broth until softened, about 5 minutes.

Add the chili powder and cook for 1 minute.

Add the beans and salsa and cook until the beans are heated through. (If using refried beans add salsa and microwave until warm.)

Place the bean mixture in a food processor and purée until smooth. (Skip if using refried beans.)

Spread ¼ of the bean mixture on each tortilla. Top with remaining ingredients as desired. Roll up and serve.


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