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Bean And Corn Burritos

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy		Ethnic, Vegetables	4	Servings

INGREDIENTS

		Vegetable cooking spray
1/2	c	Onion, chopped
1/4	c	Green pepper, diced
1	t	Pickled jalapeno pepper
		Minced
1	t	Ground cumin
1/8	t	Ground white pepper
16	oz	Can light red kidney beans
		Drained and mashed
1/2	c	Frozen whole kernel corn
		Thawed and drained
4		8-inch flour tortillas
3/4	c	Shredded reduced fat sharp
		Cheddar cheese
1	c	Commercial medium salsa
1/4	c	Nonfat sour cream
		Alternative
		Jalapeno pepper slices
		Opt
		Fresh cilantro sprigs
		Opt

INSTRUCTIONS

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 1/4 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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 203 Calories From Fat: 65 Total Fat: 7.4g Cholesterol: 14.9mg Sodium: 817.3mg Potassium: 365.2mg Carbohydrates: 27.6g Fiber: 3.1g Sugar: 5.9g Protein: 8.1g