Recipe - Bean And Corn Burritos

Vegetable cooking spray
One half cup Onion chopped
One fourth cup Green pepper minced
1 teaspoon Pickled jalapeno pepper
Minced
1 teaspoon Ground cumin
1/8 teaspoon Ground white pepper
16 ounce Can light red kidney beans
Drained and mashed
One half cup Frozen whole kernel corn
Thawed and drained
4 8inch flour tortillas
Three fourths cup Shredded reduced fat sharp
Cheddar cheese
1 cup Commercial medium salsa
One fourth cup Nonfat sour cream
Alternative
Jalapeno pepper slices
Opt
Fresh cilantro sprigs
Opt

Coat a small nonstick skillet with cooking spray; place over medium heat
until hot. Add onion, green pepper, jalapeno pepper, and garlic; saute
until tender. Stir in cumin and white pepper. Cook 1 minute, stirring
constantly. Remove from heat; stir in mashed beans and corn. Spread 1/2
cup bean mixture evenly over surface of each tortilla. Sprinkle 3
tablespoons cheese down center of each tortilla. Roll up tortillas, and
place seam side down on a medium baking sheet. Bake at 425~ for 7 to 8
minutes or until thoroughly heated. For each serving, top each burrito with
One fourth cup salsa and 1 tablespoon sour cream. If desired, garnish with
jalapeno pepper slices and fresh cilantro sprigs. Yield: 4 servings (355
calories [20% from fat] per serving). Fat 7.8g (Sat 3.2g, Mono 2.6g, Poly
1.2g) Protein 18.5g Carbohydrate 57.1g Fiber 5.4g Cholesterol 14 mg Sodium
316mg

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip