Easy Recipe: 100-Calorie Mini Burrito Bowls by Andrea Methot

Story and Recipe Contributed by Food Blogger Andrea Methot

(CBS) If there's one thing I love it's comfort food, and burritos certainly fit that bill. But after losing almost 100 pounds, I've also found a new love for finding ways of lightening up former favorites. I set out make a burrito that was a bit smaller than usual and less heavy on the rice. Enter the muffin pan, and the idea of these mini burrito bowls was born.

These have now become one of my favorite meals, especially on Fridays, when I want something that's fun to make, tastes delicious and feels a bit indulgent. The best part, though, is that they're actually healthy. Because the cheese doesn't get buried the way it does in an actual burrito, you can get away with using less of it, and the salsa adds a ton of flavor with virtually no extra fat. Brown rice, black beans and using a whole wheat tortilla make it filling and fiber-y.

Make these for the family, or even serve as a party snack. Just make sure your guests have plenty of napkins. While these hold together better than regular burritos, things may get a bit messy once you start loading it up with extras like sour cream and guacamole.

INGREDIENTS

For 12 mini burrito bowls
3 large whole wheat tortillas
1 small tomato, diced
1 bell pepper, any color, diced
1 cup pre-cooked brown rice
1 cup canned black beans, drained and rinsed
1 cup salsa, as spicy as you like
1/2 cup shredded cheese (Mexican or 'Fiesta' blend)

INSTRUCTIONS

1. Wash and dice tomato and bell pepper. Put in a large bowl and add rice, beans and salsa. Mix until well combined and set aside.

2. Preheat oven to 400 degrees Fahrenheit. Using a clean pair of kitchen shears, cut tortillas into quarters. Press one piece into one cup of a muffin tray, forming it into a rough bowl shape. The tortilla will overlap on itself a bit and form uneven peaks, but this is fine. Repeat with remaining tortilla pieces. No need for them to all be perfect, as long as they sit basically even in the pan.

3. Once all the tortilla pieces are in the muffin tray, spray lightly with olive oil or cooking spray, making sure to get all the tips.

4. Place in oven and watch carefully, trying not to let the tips of the tortillas brown. They should be ready in 3-4 minutes. If you tap on them lightly with your fingernail, they will sound hard.

5. Remove tray from oven, but leave oven on. Place the hot muffin pan on a heat-proof surface, and carefully spoon 1/4 cup of your rice and beans mixture into each formed 'bowl'. Top each one with a tablespoon of cheese.

6. When all bowls are filled, return the pan to the oven until cheese is melted and bubbling, and tips of the tortillas are browned, approx 5-6 minutes.

7. Serve with sour cream, guacamole or additional salsa (optional).

NUTRITION

Serves 12, serving size: one mini burrito bowl
Calories: 89
Total Fat: 1.5g
Saturated Fat: 0.3g
Polyunsaturated Fat: 0.1g
Monounsaturated Fat: 0.1g
Cholesterol: 1.7mg
Sodium: 284mg
Potassium: 92.9mg
Total Carbohydrates: 15.9g
Dietary Fiber: 3.3g
Sugars: 1.8g
Protein: 3.2g

ABOUT THE AUTHOR

Andrea Methot used to live on a diet of potato chips and frozen pizza. Two years and an alarming number of cooking magazines later, she's lost nearly 100 pounds and has finally learned how to make and eat real food. She now blogs everything she's learned over at  Food Not Fuss.