Bean and Corn Burritos

* Exported from MasterCook *

Bean and Corn Burritos

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Vegetables
Ethnic

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
1/2 cup Onion -- chopped
1/4 cup Green pepper -- diced
1 teaspoon Pickled jalapeno pepper -- minced
1 teaspoon Ground cumin
1/8 teaspoon Ground white pepper
16 ounces Can light red kidney beans -- drained and mashed
1/2 cup Frozen whole kernel corn -- thawed and drained
4 8-inch flour tortillas
3/4 cup Shredded reduced fat sharp
Cheddar cheese
1 cup Commercial medium salsa
1/4 cup Nonfat sour cream
Alternative
Jalapeno pepper slices -- opt
Fresh cilantro sprigs -- 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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