High-Volume, High-Flavor Snack:
A satisfying, high-fiber bite that feels like comfort food—but totally fits your goals.
When snack cravings hit or you need a speedy lunch that doesn’t derail your day, this Mini Veggie Bean Burrito has you covered. Made with pantry and fridge staples like refried beans, salsa, and bagged coleslaw mix, it’s a crunchy, creamy, satisfying wrap that takes just minutes to make.
This recipe is perfect for anyone looking to sneak in more volume, fiber, and protein—without the heavy calories.
🌯 Mini Veggie Bean Burrito
Serves: 1
Prep Time: 5 minutes
Cook Time: Optional (can warm or eat cold)
Calories: ~180–250 depending on toppings and tortilla brand
🛒 Ingredients:
- 1 mini low carb tortilla (street taco-sized, ~50–70 calories)
- 2–3 tbsp refried beans (look for fat-free or vegetarian)
- 1/2 cup bagged coleslaw mix (shredded cabbage & carrots)
- 1 tbsp salsa or pico de gallo (your favorite kind)
- 1–2 tbsp plain Greek yogurt (for creaminess and protein – see Greek yogurt dip ideas here!)
🔄 Optional Add-Ins:
- A squeeze of lime juice
- Dash of hot sauce or taco seasoning
- Fresh cilantro
- 1 tbsp shredded cheese
- Pickled jalapeños
- Sliced avocado (if you want to boost healthy fats)
🧑🍳 Directions:
- Spread the beans across your tortilla.
- Pile on the coleslaw mix — it adds amazing crunch and volume.
- Drizzle with salsa and Greek yogurt.
- Add any optional toppings you like, such as cooked ground beef, sausage, shrimp or chicken, then fold and enjoy!
👉 You can warm the tortilla and beans first for a cozier bite, or keep it cold for a super quick, on-the-go option.
💡 Why This Works:
- Low carb tortilla: Gives the feel of a burrito with fewer calories and more fiber.
- Coleslaw mix: Bulks up the filling without adding much, and adds great texture.
- Greek yogurt: Creamy and protein-packed, it’s a fantastic swap for sour cream.
- Refried beans: Satisfying and high in fiber and plant protein.