Black Bean and Vegetable Burritos

Title:
Black Bean and Vegetable Burritos

Yield:
4 Servings

Categories:
Beans,
Ethnic,
Meatless
ma,
Mexican




Ingredients:





     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 350?. 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