Bean and Corn Burritos
- Vegetable cooking spray
- 1/2 c Onion -- chopped
- 1/4 c Green pepper -- diced
- 1 ts Pickled jalapeno pepper --
- Minced
- 1 ts Ground cumin
- 1/8 ts Ground white pepper
- 16 oz Can light red kidney beans
- Drained and mashed
- 1/2 c Frozen whole kernel corn --
- Thawed and drained
- 4 8-inch flour tortillas
- 3/4 c Shredded reduced fat sharp
- Cheddar cheese
- 1 c Commercial medium salsa
- 1/4 c 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 1/2
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
1/4 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 :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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 1/2
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
1/4 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 :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
