SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and receive a refund on any unserved issues – no questions asked. Fitness® Magazine is currently published 10 times annually – subject to change without notice. Double issues may be published, which count as 2 issues. Applicable sales tax will be added. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Click here to view our privacy policy.
Print layout Full Page | 3x5 | 4x6

Baked Cheese, Spinach and Bean Burritos

Ingredients

  • Nonstick spray
  • 1 10 ounce  box frozen chopped spinach
  • 1 19 ounce  can kidney beans, drained and rinsed
  • 1 1/2 cups  chunky salsa
  • 4 whole-wheat tortillas
  • 1/2 cup  fat-free refried beans
  • 1 cup  low-fat shredded cheddar (more if desired)
  • Light sour cream (optional)

Directions

1. Preheat oven to 475 degrees F.

2. Coat a baking dish with nonstick spray.

3. Cook spinach according to package directions; squeeze dry.

4. Combine the beans and 1 cup of salsa in a bowl.

5. Onto each tortilla, spoon one-fourth of the beans, spinach, cheese and sour cream (if using). Roll up.

6. Place tortillas seam side down in the baking dish.

7. Spoon the remaining salsa over the surface of the burritos and sprinkle with extra cheese if desired.

8. Bake until cheese is melted and burritos are heated through, 6 to 8 minutes.

From FitnessMagazine.com