Black Bean And Vegetable Burritos Recipe
Servings: 4
Ingredients
- 4 x flour tortilla (10 inch)
- 3/4 c. minced onion
- 2 tsp vegetable oil
- 1/2 tsp cumin
- 1/2 tsp chili pwdr
- 1 c. red bell pepper minced
- 2/3 c. frzn corn thawed
- 1 med carrot coarsely grated
- 1 2/3 c. cooked black beans rinsed, liquid removed
- 1/2 c. canned tomatoes liquid removed Mexican style
- 2 tsp jalapeno pepper chopped
- 8 Tbsp. lowfat Monterey Jack cheese shredded
- 4 Tbsp. nonfat lowfat sour cream
- 4 Tbsp. minced fresh cilantro
Directions
- 1. Preheat oven to 350F. Wrap tortillas in foil. Hot in oven till heated through, about 15 min.
- 2. Meanwhile, combine onion and oil in large non-stick skillet. Stir over medium-high heat till onion is golden brown, about 6 min. Add in cumin and chili pwdr; stir 20 seconds. Add in bell pepper, corn and carrot; saute/fry till almost tender, about 5 min. Add in beans, tomatoes and jalapeno; bring to simmer. Season with salt and pepper. Remove from heat.
- 3. Place hot tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tbs cheese, then 1 tbs each of lowfat sour cream and cilantro. Fold sides of tortillas over filling, forming pkgs.. Turn each package, seam side down onto plate.
- I got this recipe from another list and finally tried it for dinner tonight after reducing some of the original fat content. It was excellent! I added more of the cumin and chili pwdr and left out the salt and pepper.[Betsy]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 4 servings | |
| Calories 425 | |
| Calories from Fat 93 | 22% |
| Total Fat 10.53g | 13% |
| Saturated Fat 4.61g | 18% |
| Trans Fat 0.06g | |
| Cholesterol 19mg | 6% |
| Sodium 149mg | 6% |
| Potassium 1496mg | 43% |
| Total Carbs 62.78g | 17% |
| Dietary Fiber 14.7g | 49% |
| Sugars 6.62g | 4% |
| Protein 22.93g | 37% |
