Recipe - Black Bean And Vegetable Burritos

4 10inch flour tortilla
Three fourths cup Chopped onion
2 teaspoon Vegetable oil
One half teaspoon Cumin
One half teaspoon Chili powder
1 cup Chopped red bell pepper
2/3 cup Frozen corn; thawed
1 md Carrot; coarsely grated
1 2/3 cup Canned black beans; rinsed,
drained
One half cup Canned stewed tomatoes;
Mexican style, drained
2 teaspoon Minced jalapeno pepper
8 tablespoon Lowfat Monterey Jack Cheese;
shredded
4 tablespoon Fatfree sour cream
4 tablespoon Chopped fresh cilantro

1. Preheat oven to 350º. Wrap tortillas in foil. Warm in oven until heated
through, about 15 minutes. 2. Meanwhile, combine onion and oil in large
nonstick skillet. Stir over mediumhigh heat until onion is golden, about
6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper,
corn and carrot; saute 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
center, 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.

Per serving: 219 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g
Carbohydrate; 2mg Cholesterol; 200mg Sodium
Posted to TNT Recipes Digest by Betsy Burtis ebburtis@ix.netcom.com on
Mar 18, 98