Black bean and vegetable burritos

Yield: 4 Servings

Measure Ingredient
4 \N 10-inch flour tortilla
¾ cup Chopped onion
2 teaspoons Vegetable oil
½ teaspoon Cumin
½ teaspoon Chili powder
1 cup Chopped red bell pepper
⅔ cup Frozen corn; thawed
1 medium Carrot; coarsely grated
1⅔ cup Canned black beans; rinsed, drained
½ cup Canned stewed tomatoes; Mexican style, drained
2 teaspoons Minced jalapeno pepper
8 tablespoons Lowfat Monterey Jack Cheese; shredded
4 tablespoons Fat-free sour cream
4 tablespoons Chopped fresh cilantro

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 <ebburtis@...> on Mar 18, 98

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