Black Bean Burritos

[Guest guest]

I made these last night for the umpteenth time. They are great!

 

* Exported from MasterCook Mac *

 

Black Bean and Vegetable Burritos

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Ethnic Meatless Main Dishes

Mexican Vegetarian

3 points Tried

Beans and Legumes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 fat-free flour tortillas, 10 "

3/4 c chopped onion

2 tsps vegetable oil

1/2 tsp cumin

1/2 tsp chili powder

1 c chopped red bell pepper

2/3 c frozen corn -- thawed

1 med carrot -- coarsely grated

1 2/3 c canned black beans -- rinsed, drained

1/2 c Mexican tomatoes -- drained

2 tsps minced jalapeno pepper

8 tbsps lowfat Monterey Jack Cheese -- shredded

4 tbsps fat-free sour cream

4 tbsps chopped fresh cilantro

 

1. Preheat oven to 350°F. 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.

 

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Per serving: 283 Calories; 4g Fat (14% calories from fat); 14g Protein; 49g

Carbohydrate; 6mg Cholesterol; 683mg Sodium

 

NOTES : 3 WW points

 

 

Bon Appetit,

Betsy Burtis

Derry, NH