bean and corn burritos

Categories
Vegetables
Ethnic
Yield
4 Servings
MeasureIngredient
  Vegetable cooking spray
½ cup Onion -- chopped
¼ cup Green pepper -- diced
1 teaspoon Pickled jalapeno pepper --
  Minced
1 teaspoon Ground cumin
⅛ teaspoon Ground white pepper
16 ounces Can light red kidney beans
  Drained and mashed
½ cup Frozen whole kernel corn --
  Thawed and drained
8-inch flour tortillas
¾ cup Shredded reduced fat sharp
  Cheddar cheese
1 cup Commercial medium salsa
¼ cup Nonfat sour cream
  Alternative
  Jalapeno pepper slices --
  Opt
  Fresh cilantro sprigs --
  Opt

Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion, green pepper, jalapeno pepper, and garlic; saute until tender. Stir in cumin and white pepper. Cook 1 minute, stirring constantly. Remove from heat; stir in mashed beans and corn. Spread ½ cup bean mixture evenly over surface of each tortilla. Sprinkle 3 tablespoons cheese down center of each tortilla. Roll up tortillas, and place seam side down on a medium baking sheet. Bake at 425~ for 7 to 8 minutes or until thoroughly heated. For each serving, top each burrito with ¼ cup salsa and 1 tablespoon sour cream. If desired, garnish with jalapeno pepper slices and fresh cilantro sprigs. Yield: 4 servings (355 calories [20% from fat] per serving). Fat 7.8g (Sat 3.2g, Mono 2.6g, Poly 1.2g) Protein 18.5g Carbohydrate 57.1g Fiber 5.4g Cholesterol 14 mg Sodium 316mg

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