These griddle burritos with bacon and veggies make an awesome handheld meal. I use fresh pico de gallo when I can, but a jar of salsa works if that’s what you’ve got on hand.
—Stacy Mullens, Gresham, OR
Takes: 20 min. • Makes: 4 servings
1 can (16 oz.) fat-free refried beans
1/2 cup salsa, divided
4 flour tortillas (8 in.)
1/2 cup crumbled cotija cheese or shredded Monterey Jack cheese
3 bacon strips, cooked and coarsely chopped
2 cups shredded lettuce
1. In a small bowl, mix beans and 1/4 cup salsa until blended. Place the tortillas on a griddle; cook over medium heat 1 minute, then turn over. Place bean mixture, cheese and bacon onto centers of tortillas; cook 1-2 minutes longer or until tortillas begin to crisp.
2. Remove from the griddle; immediately top with lettuce and remaining salsa. To serve, fold the bottom and sides of tortilla over the filling.
Per serving: 1 burrito equals 375 cal., 10g fat (4g sat. fat), 21mg chol., 1133mg sodium, 52g carb. (1g sugars, 8g fiber), 18g pro.
GOES GREAT WITH
Sliced tomatoes and avocados tossed with a bit of Italian salad dressing makes a zesty change-of-pace salad. Add some fresh cilantro or a dash of lemon juice if you’d like!