The Phils’ Energy-Boosting Burritos
Recipe from Katie Cavuto-Boyle, the Phils’ dietician and chef/owner of Healthy Bites ToGo
BASEBALL BURRITOS: Sink your teeth into the meaty Mexican wraps the Phils reach for before taking the field. // Photograph by Brett Thomas
Bison Burritos
Serves 6
Ingredients
1 Tbsp. olive oil
1 yellow onion, chopped
2 garlic cloves, minced
8 oz. ground bison
Salt and pepper to taste
1 Tbsp. chili powder
2 tsp. cumin
c. fresh or frozen whole-kernel corn
1 c. black beans, rinsed and drained
c. fresh cilantro, chopped
1 c. cooked quinoa
1 c. fresh tomato salsa
c. shredded light cheddar cheese
6 10-inch whole-wheat-flour tortillas
Directions
Heat olive oil in a large, nonstick skillet. Add onions and garlic and cook 3 minutes. Add bison, salt, pepper, chili powder and cumin; break meat into crumbles and cook 8-10 minutes, or until cooked through. Add corn, black beans and cilantro; cook 3-4 minutes to heat through. Divide bison mixture, quinoa, salsa and cheese evenly among tortillas. Roll up and serve.
Heat olive oil in a large, nonstick skillet. Add onions and garlic and cook 3 minutes. Add bison, salt, pepper, chili powder and cumin; break meat into crumbles and cook 8-10 minutes, or until cooked through. Add corn, black beans and cilantro; cook 3-4 minutes to heat through. Divide bison mixture, quinoa, salsa and cheese evenly among tortillas. Roll up and serve.
Per serving: 429 calories, 19 g. fat, 5 g. sat. fat, 20 g. protein, 49 g. carb, 9 g. fiber, 33 mg. cholesterol
Originally published in the 2010 Be Well Philly supplement.
