Spicy Pinto Bean Burritos

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Oxmoor House


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6 (9-inch) flour tortillas

Vegetable cooking spray

1 teaspoon extra-virgin olive oil

1/2 cup chopped onion

1 jalapeno pepper, seeded and minced

1 teaspoon minced garlic

2 cups canned pinto beans, drained, rinsed, and mashed

1/2 cup nonfat process cream cheeseproduct, softened

1/4 cup nonfat mayonnaise

1/2 cup chopped green onions

1/4 cup plus 2 tablespoons no-salt-added salsa

1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

3 cups finely shredded lettuce

1 cup seeded, chopped tomato

1/2 cup chopped green pepper

2 tablespoons chopped fresh cilantro

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