One of the many appealing things about a burrito is that a surprising range of ingredients can be rolled up into a complete meal in a single package.

But other, less-desirable surprises also can lurk inside burritos, especially extra fat and calories you may not have bargained for.

These Creole-style burritos are inspired by the flavors of the Gulf coast, take only about 35 minutes to make, and are built with ingredients that will make your Fat Tuesday celebration a little less fattening.

First off, they’re vegetarian, eliminating one of the chief culprits behind gut-busting burritos — fatty meat fillings like ground beef or pork.

Here, red beans and rice, a Louisiana favorite, bring the heft and some protein to the party.

The recipe calls for a convenient boxed rice and beans mix, but you can use homemade, especially if you’re looking to cut down on the sodium (though you may want to use a bit more Cajun seasoning to keep the flavors popping).

Vegetables make up the rest of this Mardi Gras-inspired wrap. Again, for convenience we call for a packaged frozen pepper-and-onion stir-fry mix, but if you have the time, you can fry up your own.

A handful of baby spinach adds more color and nutrients and is a healthy switch from the typical iceberg lettuce that’s often found in this kind of dish.

And of course, no burrito would be complete without some cheese. We’ve kept things light by blending full-flavored, full-fat pepper jack cheese with some lower-calorie, reduced-fat cheddar. Last, but not least, we wrap everything up in a whole-wheat tortilla.

When it comes to wraps, choose carefully because tortillas vary widely in nutrition. A flour tortilla can have as few as 100 calories and about 1 gram fat, or as many as 400 calories and 12 grams fat.

An 8-ounce box of red beans and rice mix will make about double the amount needed to fill these burritos. You can make half the box (you will need to adjust the package cooking times and reduce the amount of broth used) or serve the excess on the side.

CREOLE-STYLE BURRITOS —Yield: 6 servings

1 (8-ounce) package red beans and rice mix3 cups low-sodium chicken broth1 cup grated pepper jack cheese1 cup grated reduced-fat cheddar cheese1 (16-ounce) package frozen pepper-and-onion stir-fry mix, thawed1/2 teaspoon Cajun seasoning6 burrito-size, whole-grain tortillas2 cups fresh baby spinach3/4 cup salsa

Procedure:1. Preheat oven to 350 degrees. Cook beans and rice according to package directions, substituting broth for the water called for.2. Meanwhile, in small bowl, toss together both cheeses. Set aside.3. In large skillet over medium-high heat, combine pepper-and-onion mix with Cajun seasoning. Cook, stirring often, until vegetables are dry, about 5 minutes. Set aside.Sprinkle 1/4 cup cheese blend over each tortilla; there should be about 1/2 cup remaining.4. Spoon about 1/3 cup rice and beans over bottom two thirds of each tortilla. Spread about 1/3 cup of pepper-onion mix over rice. Pile some baby spinach on top of peppers. Fold in 2 sides of each tortilla and roll up.5. Arrange burritos, seam-side down, in baking dish. Top each with salsa and some of the remaining cheese. Bake burritos about 15-20 minutes, until heated through and cheese is melted.

Nutrition data per serving: 313 calories; 98 calories from fat (31 percent of total calories); 11 g fat (4 g saturated; 0 g trans fats); 21 mg cholesterol; 36 g carbohydrate; 16 g protein; 4 g fiber; 721 mg sodium.

Creole Burritos feature Cajun flavorings for a Mardis Gras celebration. Photo by THE ASSOCIATED PRESS