Title:
Black Bean And Vegetable Burritos
Yield: 4 Servings
Ingredients
4 10-inch flour tortilla
3/4 c chopped onion
2 ts vegetable oil
1/2 ts cumin
1/2 ts chilli 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,
1 Mexican style -- drained
2 ts minced jalapeno pepper
8 tb low fat Monterey jack
cheese
1 shredded
4 tb fat-free sour cream
4 tb chopped fresh cilantro
Instructions
1. Preheat oven to 350=BA.
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 chilli powder;
stir 20 seconds. Add bell
pepper, corn and carrot; sauté
= 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 centre,
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.
