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