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READY IN 45 mins

BREAKSTONE'S Creamy Vegetarian Burritos

Read Reviews (2)

"Vegetarian burritos are filled with refried beans, veggie meat substitute and cheese, the baked and topped with more cheese." — BREAKSTONE'S

Ingredients Edit and Save

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All about Cream

Original recipe makes 6 servings Change Servings

2 cups frozen BOCA Ground Crumbles
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
1 cup BREAKSTONE'S Reduced Fat Sour Cream, divided

1 (16 ounce) can TACO BELL® HOME ORIGINALS® 99% Fat Free Refried Beans
6 large whole wheat tortillas (10 inch)
1 1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese, divided

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Directions

Heat oven to 350 degrees F. Mix crumbles, salsa and 1/2 cup sour cream.
Spread beans down centers of tortillas; top with crumbles mixture and 1 cup cheese. Fold bottom and top of each tortilla about 1 inch over filling; roll up, starting at 1 side. Place, seam-sides down, in greased 13x9-inch dish; cover with foil.
Bake 25 minutes; sprinkle with remaining cheese. Bake, uncovered, 5 minutes or until cheese is melted. Serve topped with remaining sour cream.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Footnotes

Kraft Kitchens Tips:
Make Ahead: Assemble burritos as directed. Wrap individually in plastic wrap. Refrigerate up to 24 hours. When ready to serve, remove plastic wrap. Wrap each burrito in paper towel. Microwave on HIGH 1 to 2 minutes or until heated through. Top with remaining cheese; let stand 1 minute. Serve topped with remaining sour cream.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

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Reviews More Reviews

Feb 01, 2010

This is a good, very basic recipe. I would definitely make it again, but I would add some spices to it he next time. I also used real ground meat instead of the veggie ground.

—HerbsMrs

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Aug 14, 2009

When my husband and I told our 15 year old son that we expected him to make dinner I told him to go to allrecipes.com.He chose this recipe and he and our 9 yr old son made this by themselves(having never cooked before).They were great. They used italian cheese(because it was in a bag already shredded)instead of cheddar but it worked out fine.Can't wait to make it myself with a few extra ingredients.

—MaryAnne

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4 Ratings

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Nutrition

Calories
526 kcal
26%

Carbohydrates
90.6 g
29%

Cholesterol
39 mg
13%

Fat
12.4 g
19%

Fiber
11.7 g
47%

Protein
34.3 g
69%

Sodium
1394 mg
56%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

BREAKSTONE'S Creamy Vegetarian Burritos

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 526
Calories from Fat: 112

% Daily Value *
Total Fat 12.4g 19 %
Saturated Fat 7.1g 36 %
Cholesterol 39mg 13 %
** Sodium 1394mg 56 %
** Potassium 372mg 10 %
Total Carbohydrates 90.6g 29 %
Dietary Fiber 11.7g 47 %
Protein 34.3g 69 %
** Sugars 3.8g
** Vitamin A 8 %
** Vitamin C < 1 %
** Calcium 43 %
** Iron 25 %
Thiamin N/A %
** Niacin 22 %
** Vitamin B6 14 %
** Magnesium 33 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.