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