Title: Bean Burrito
Categories: Ethnic Vegetable
Yield: 2 Servings

2	ts	Chopped parsley
2	ts	Chopped onions
4	ts	Chopped cucumbers (peeled if waxe
4	ts	Chopped tomatoes
2		Non-fat corn tortillas or non-fat f
4	tb	Non-fat refried beans
2	tb	Mild or spicy prepared salsa
1	oz	Non-fat cheddar cheese, grated
1	tb	Non-fat sour cream

Combine the parsley, onions, cucumbers and tomatoes. Lay tortillas flat on work surface. Place half the beans in the center of each tortilla. Top each with half the vegetable mixture.

Then, working with one tortilla at a time, fold in 2 sides over filling and roll from bottom to the top. Place, seam-side down, in a baking dish and top with salsa and cheese. Heat for 15 minutes in a 350 degree oven. Serve topped with sour cream.

Makes 2 servings.

Serve this as a dip with no-fat chips. Can also be used to top a baked potato.

Source: SourceLine: Sun-Sentinel Recipes by Fax

Posted on Delphi CF 229 by SUGARMOUSE on July 15, 1995. Formatted to MM by Trish McKenna 8/8/95

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