Southwest Bean Burrito
This delicious burrito is a refreshing and filling meal. You can eat the bean mixture in a burrito or add it to a bowl of steamed rice. Don’t be afraid to add a few other flavors like lime juice! Have fun with this Southwestern Bean Burrito recipe!
Ingredients
- 3/4 cup reduced fat, shredded cheddar cheese
- 8 corn tortillas
- 2 small avocados seeded, peeled, and chopped
- 1/2 teaspoon garlic powder
- 1 15 ounce can unsalted black beans rinsed and drained
- 1/2 8.75 ounce can unsalted kernel corn drained
- 1 teaspoon olive oil
- 1 cup tomatoes chopped
- 1/4 cup onion chopped
- 1/2-1 jalapeno pepper
- 1/4 cup cilantro
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Instructions
- Preheat oven to 300°F
- Combine together the black beans, corn, garlic powder, avocado, onion, and chopped tomato.
- If you would like to add the jalapeño and cilantro combine it with the above ingredients
- Set aside mixture
- Heat a large skillet over medium-high heat for 2 minutes with olive oil; reduce heat to medium.
- Cook tortilla for 2 to 3 minutes or until lightly browned, turning twice.
- Transfer tortilla to a baking pan.
- Place cheese and 1/8 prepared mixture on side of tortilla and fold to make burrito (You can use a toothpick to hold together).
- Place burrito in oven for 5-10 minutes and turn once to toast both sides until heated through and through. May broil for 3 minutes to make crispy.
- Serve while hot.
Recipe Notes
Slow Cooker Taco Soup
Its getting a little cooler and now, it’s time for soup! Try this easy slow cooker soup for dinner. Just add your ingredients, set the clock and go! 
Ingredients
- 1 1/2 lb extra lean ground beef
- 1 large yellow onion chopped
- 2 (15 ounce) cans Ranch style beans
- 1 (15 ounce) can low sodium kidney beans
- 1 (15 ounce) can low sodium kernel corn
- 2 (15 ounce) cans low sodium stewed tomatoes
- 1 (10 ounce) can diced tomatoes with green chilies
- 1/2 ounce low sodium taco seasoning about 1/2 of one packet
- 1/2 ounce dry ranch style dressing mix about 1/2 of one packet
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Instructions
- Cook ground beef with chopped onion; drain grease.
- Add to large crock pot.
- Clean tops of all canned goods before opening
- Then add other ingredients (including liquid from vegetables) to the meat mixture in the crock pot.
- Stir well. Simmer in crock pot on low for 6-8 hours or on high for 4 hours.
Recipe Notes
Black Bean Salsa with Pineapple
Ingredients
- 1 (15 ounce) can low sodium black beans drained and rinsed
- 1 (15 ounce) can pineapple tidbits in natural juice drained but reserve juice
- 1 cup diced bell pepper
- 6 green onions thinly sliced
- 1/4 cup cilantro leaves chopped
- 1/4 cup reserved pineapple juice
- 1 tbsp canola oil
- 1 seeded jalapeno pepper minced
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Instructions
- 1. Combine all ingredients in a bowl.
- Toss and serve.
Recipe Notes
Southwest Turkey Bake
This easy turkey casserole is a perfect weeknight meal when you’re looking for some spice in your life! The southwest flavors will keep you coming back for seconds!
Ingredients
- 1 pound extra lean ground turkey
- 1 - 15 ounce can low sodium black beans rinsed and drained
- 1 cup salsa
- 1/2 teaspoon cumin
- 1/8 teaspoon ground red chili pepper
- 1 - 8.5 ounce package corn muffin mix
- 3/4 cup chicken broth 99% fat free
- 1 egg
- 3/4 cup shredded Mexican blend cheese reduced fat
Servings:
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Instructions
- Preheat oven to 400° F.
- Brown ground turkey in skillet until no longer pink.
- Add black beans, salsa, cumin, and red pepper; simmer 2 minutes.
- Layer turkey mixture on bottom of 13×9 inch baking dish.
- In a medium bowl combine corn muffin mix, broth, and egg; stir well to combine.
- Spread corn mixture over turkey to cover.
- Sprinkle evenly with cheese.
- Bake 15 minutes or until edges are lightly browned.
- Cut into 8 squares and serve.
Recipe Notes
