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(NC)-Pantry staples like canned beans and pasta sauce are combined with fresh shredded veggies to create a delicious and nutritious baked burrito that kids and adults will love.
 

Shopping Tip: Look for "no fat" and "no added oil" when shopping for healthier pasta sauce options. Plus, stock up on spices; cayenne pepper adds the Mexican flare without adding sodium!
 

Healthy Cooking tip: Want to quickly add more protein to your Burritos without the extra sodium? Use downtime to roast a whole chicken. Remove meat and store in your fridge. Freeze the bones for when you have spare time to make your own, low-sodium chicken broth.
 

Prep time: 10 minutes
 

Cook time: 20 minutes
 

Serves: 2
 

Serving size: 1 burrito
 

Calories per serving: 248
 

Ingredients:
 

• 1 ¼ cup (300 mL) Healthy Choice Traditional pasta sauce, divided (see below)
 

• 2 small 6-inch (15 cm) low sodium multigrain flour tortillas
 

• ½ cup (125 mL) low sodium refried beans
 

• ½ cup (125 mL) each: shredded carrots and zucchini
 

• ½ cup (125 mL) diced cooked chicken
 

• 4 tbsp. shredded cheese (about 1/2 cup/ 125 mL)
 

• ¼ tsp. (1.25 mL) cayenne pepper (optional)
 

• 1 tbsp. (15 mL) finely chopped cilantro, for garnish
 

• ¼ cup (50 mL) guacamole (optional)
 

Directions:
 

• Preheat oven to 375F/190C; place tortillas on working surface.
 

• On each tortilla, evenly spread ¼ cup (50 mL) beans; top with ¼ cup (50 mL) each: shredded carrots, zucchini and diced chicken. Top with 1/8 cup (30 mL) Healthy Choice Traditional pasta sauce: roll each tortilla around ingredients and place seam-side down in oven proof baking dish.
 

• Top with 1 cup (250 mL) Healthy Choice Traditional pasta sauce and shredded cheese and sprinkle with 1/8 tsp. (.6 mL) cayenne pepper (optional); bake for 20 minutes or until cheese is melted and tortillas are slightly browned.
 

• Garnish with freshly chopped cilantro and serve with an optional side of guacamole.
 

Visit Facebook.com/HealthyChoiceCanada for more recipes and cooking tips.
 

www.newscanada.com

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