Mexican Burritos or Tacos

PREP: 20 minutes COOK: 4 to 6 hours (low) MAKES 10 servings

1 12-ounce package refrigerated or frozen cooked and crumbled ground meat substitute (soy protein), thawed

1 15-ounce can pinto beans, rinsed and drained

1 14.5-ounce can diced tomatoes and green chiles, undrained

1 cup salsa

1⁄2 cup chopped onion (1 medium)

2 cloves garlic, minced

10 6- to 8-inch flour tortillas

2⁄3 cup shredded Monterey Jack cheese

Shredded lettuce

Sour cream (optional)

1 In a 31⁄2 – or 4-quart slow cooker combine ground meat substitute, drained beans, undrained tomatoes, salsa, onion, and garlic. Cover and cook on low-heat setting for 4 to 6 hours.

2 Divide bean mixture among tortillas. Top with cheese, lettuce, and, if desired, sour cream. For burritos, fold up bottom edge of each tortilla. Fold in opposite sides; roll up from the bottom. For tacos, fold tortillas in half.

PER SERVING: 245 cal., 8 g total fat (1 g sat. fat), 6 mg chol., 602 mg sodium, 27 g carb., 5 g fiber, 14 g pro.


Always fill a slow cooker at least half full but not more than two-thirds full. If you use a slow cooker often, invest in one that converts to multiple sizes so