Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

Jan. 6, 2015

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Make your own low-fat refried beans by simply blending canned pinto beans with cooked onions and garlic.

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International Conference on Nutrition in MedicineJoin Neal Barnard, M.D., and other prominent speakers at the 2015 International Conference on Nutrition in Medicine: Cardiovascular Disease.

Burritos Supremos

Burritos Supremos

If your New Year’s resolution is to eat better, but you find that you are sometimes pinched for time, try this recipe! These burritos are easy to make, healthful, and can be refrigerated for last minute grab-and-go.

Makes 4 burritos

Ingredients

1 15-ounce can vegetarian refried beans
4 flour tortillas
1 cup cooked brown rice (optional)
1 cup romaine lettuce, shredded
1 tomato, diced
2 green onions, sliced
1/2 avocado, peeled and sliced (optional)
1/2 cup salsa

Directions

Heat beans in a saucepan or microwave. Warm tortillas, one at a time, in a large dry skillet, flipping to warm both sides until soft and pliable. Spread warm tortilla with approximately 1/2 cup of the beans and 1/4 cup of rice, if using. Top with lettuce, tomato, green onions, avocado, if using, and salsa. Roll tortilla around filling.

Serve or wrap in plastic and refrigerate.

Per burrito: 255 calories; 4.2 g fat; 1 g saturated fat; 14.6% calories from fat; 0 mg cholesterol; 10.6 g protein; 45.1 g carbohydrates; 3.7 g sugar; 8.1 g fiber; 904 mg sodium; 114 mg calcium; 1.1 mg iron; 9.4 mg vitamin C; 649 mcg beta-carotene; 1.4 mg vitamin E

Source: Healthy Eating for Life for Children by Amy Lanou, Ph.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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