Black Bean And Vegetable Burritos Recipe

• 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

1. 1.
2. Preheat oven to 350F.
3. Wrap tortillas in foil.
4. Hot in oven till heated through, about 15 min.
5. 2.
6. Meanwhile, combine onion and oil in large non-stick skillet.
7. Stir over medium-high heat till onion is golden brown, about 6 min.
8. Add in cumin and chili pwdr; stir 20 seconds.
9. Add in bell pepper, corn and carrot; saute/fry till almost tender, about 5 min.
10. Add in beans, tomatoes and jalapeno; bring to simmer.
11. Season with salt and pepper.
12. Remove from heat.
13. 3.
14. Place hot tortillas on work surface.
15. Spoon filling down center, dividing equally.
16. Top each with 2 tbs cheese, then 1 tbs each of lowfat sour cream and cilantro.
17. Fold sides of tortillas over filling, forming pkgs..
18. Turn each package, seam side down onto plate.
19. I got this recipe from another list and finally tried it for dinner tonight after reducing some of the original fat content.
20. It was excellent!
21. I added more of the cumin and chili pwdr and left out the salt and pepper.
22. Betsy

flour tortilla, onion, vegetable oil, cumin, chili pwdr, red bell pepper, corn thawed, carrot, black beans, tomatoes, pepper, lowfat monterey, nonfat lowfat sour cream, fresh cilantro

Taken from cookeatshare.com/recipes/black-bean-and-vegetable-burritos-85216 (may not work)