Black Bean and Vegetable Burritos
- 4 10-inch flour tortilla
- 3/4 c Chopped onion
- 2 ts Vegetable oil
- 1/2 ts Cumin
- 1/2 ts Chili powder
- 1 c Chopped red bell pepper
- 2/3 c Frozen corn; thawed
- 1 md Carrot; coarsely grated
- 1 2/3 c Canned black beans; rinsed,
- -drained
- 1/2 c Canned stewed tomatoes;
- -Mexican style, drained
- 2 ts Minced jalapeno pepper
- 8 tb Lowfat Monterey Jack Cheese;
- -shredded
- 4 tb Fat-free sour cream
- 4 tb 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 on
Mar 18, 98
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
Mar 18, 98
