Mini Burrito Bakes

Mini Burrito Bakes

 

  • ½ pound ground beef (or chicken or turkey)
  • 1 ear of fresh corn, kernels removed
  • 15 oz. black beans
  • 5 oz. fire roasted tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon red wine vinegar
  • 1 teaspoon agave nectar
  • 1 cup low-sodium Monterey Jack cheese
  • 24 3-inch wonton skins
  • 3 cups romaine lettuce, shredded
  • 1 pint cherry tomatoes, halved
  • 8 oz. low-fat sour cream

 

  1. Preheat oven to 350 degrees. Brown meat for 8 minutes in a skillet on medium heat.
  2. Add corn, beans, roasted tomatoes, spices, vinegar, and agave. Cook for 15 minutes.
  3. Spray a 12-cup muffin tin with cooking spray. Lay 2 wonton skins in ach cup. Bake in oven until slightly crispy.
  4. Spoon meat mixture into cups; sprinkle with cheese. Bake for 12 minutes.
  5. Garnish burritos with lettuce, cherry tomatoes, and sour cream.

 

  • 418 calories
  • 23 grams protein
  • 42 grams carbs
  • 18 grams fat

burrito_bakes_v1

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