Black Bean and Vegetable Burritos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 9- to 10-inch-diameter flour tortillas |
3/4 cup chopped onion |
2 teaspoons vegetable oil |
1/2 teaspoon ground cumin |
1/2 teaspoon chili powder |
1 cup chopped red bell pepper |
2/3 cup frozen corn kernels, thawed |
1 medium carrot, coarsely grated |
1 2/3 cups canned black beans, rinsed, drained |
1/2 cup drained canned mexican-style stewed tomatoes |
2 teaspoons minced seeded jalapeño chile |
8 tablespoons grated monterey jack cheese (about 2 ounces) |
4 tablespoons nonfat sour cream |
4 tablespoons chopped fresh cilantro |
Directions:
1. Preheat oven to 350°F. 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 medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; 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 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
4. Per Serving: calories, 387; total fat, 10 g; saturated fat, 3 g; cholesterol, 13 mg Nutritional analysis provided by Bon Appétit
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