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| Black Bean And Vegetable Burritos Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 4
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Ingredients
4 10-inch flour tortilla
3/4 cup chopped onion
2 teaspoon vegetable oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn; thawed
1 medium carrot; coarsely grated
1 2/3 cup canned black beans; rinsed, drained
1/2 cup canned stewed tomatoes; mexican style, drained
2 teaspoon minced jalapeno pepper
8 tablespoon lowfat monterey jack cheese; shredded
4 tablespoon fat-free sour cream
4 tablespoon chopped fresh cilantro
Cooking Directions:
1. Preheat oven to 350º. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes. 2. Meanwhile, combine onion and oil in large non-stick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; saute until almost tender, about 5 minutes. Add beans, tomatoes and jalapeno; bring to simmer. Season with salt and pepper. Remove from heat. 3. Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tbs cheese, then 1 tbs each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down onto plate.
Per serving: 219 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g Carbohydrate; 2mg Cholesterol; 200mg Sodium Posted to TNT Recipes Digest by Betsy Burtis on Mar 18, 98
ethnic,mexican,beans
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