| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Vegetables, Ethnic |
4 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1/2 |
c |
Onion — chopped |
| 1/4 |
c |
Green pepper — diced |
| 1 |
ts |
Pickled jalapeno pepper — |
|
|
Minced |
| 1 |
ts |
Ground cumin |
| 1/8 |
ts |
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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