Black Bean and Vegetable Burritos

[Guest guest]

Betsy Burtis <ebburtis

 

 

 

* Exported from MasterCook Mac *

 

Black Bean and Vegetable Burritos

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Ethnic Mexican

Vegetarian Meatless Main Dishes

Beans and Legumes

 

Amount Measure Ingredient -- Preparation Method

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

4 10-inch flour tortilla

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.

 

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

 

 

Per serving: 337 Calories; 7g Fat (18% calories from fat); 15g Protein;

55g Carbohydrate; 6mg Cholesterol; 670mg Sodium

 

NOTES : 5 WW points