Seafood Burritoes

• 6 ounces imitation crabmeat
• 1 bell pepper (large, orange, red or yellow chopped)
• 8 ounces spinach (one cup chopped)
• 1 carrot (shredded)
• 1 (15 1/4 ounce) can corn (sweet, whole kernel)
• 12 teaspoon salt (lemon pepper)
• 1 teaspoon black beans (in garlic sauce found in Asian Markets)
• 1 cup part-skim mozzarella cheese (shredded)
• 4 tablespoons nonfat yogurt (plain)
• 12 teaspoon sodium-free seasoning (McCormick Perfect Pinch)
• 4 flour tortillas (medium burrito size)

1. Steam chopped pepper in large non stick pan.
2. When most of the water has evaporated, add one tablespoon of butter and the remaining ingredients minus the cheese and yogurt.
3. Heat two to three minutes through until all the flavors combine.
4. Heat four tortillas on dry, nonstick pan approximately 10 seconds per side to make more pliable for rolling.
5. Add cheese to crab mixture, mix well and divide equally between the four tortillas.
6. Roll each tightly being careful not to tear the tortilla.
7. Place all on a microwaveable serving platter.
8. Dampen two paper towels and cover the rolled tortillas.
9. Heat on high for two minutes.
10. Place each burrito on a bed of shredded lettuce and top with yogurt.
11. Garnish with chopped tomatoes and extra garlic black bean sauce as desired.
12. Enjoy!

imitation crabmeat, bell pepper, spinach, carrot, corn, salt, black beans, mozzarella cheese, nonfat yogurt, flour tortillas

Taken from www.food.com/recipe/seafood-burritoes-476568 (may not work)