Recipe: Baked Burritos

Baked Burritos
Yield: 12
Source: "Cooking Light (Leslie Sigesmund)"

1 3/4 cup shredded cabbage
1/4 cup shredded carrots
2 cup shredded lowfat cheddar cheese or Mexican blend
2 cup salsa medium heat
1 cup red onions chopped
1 cup chopped green bell pepper
1 cup chopped cilantro
4 tbl fresh lime juice
30 oz canned pinto beans drained and rinsed
4 1/2 oz black olives sliced
12 fat-free flour tortillas
1 cup chopped green onions

Preheat oven to 425. Combine the shredded cabbage and carrot, 1 cup cheese, salsa, and the next 6 ingredients (salsa through olives) in a large bowl, and stir mixture until blended. Spread about 1 cup of mixture down the center of each tortilla and roll up. Place the burritos on a baking sheet coated with cooking spray. Sprinkle burritos with 1 cup cheese and green onions. Bake at 425 for 13 minutes or until cheese melts.