Black bean and vegetable burritos
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Black bean and vegetable burritos
  Burritos    Vegetables    Beans    Mexican  
Last updated 6/12/2012 1:08:53 AM. Recipe ID 35591. Report a problem with this recipe.
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      Title: Black bean and vegetable burritos
 Categories: Beans, Ethnic, Meatless ma, Mexican
      Yield: 4 Servings
 
      4    10-inch flour tortilla
    3/4 c  Chopped onion
      2 ts Vegetable oil
    1/2 ts Cumin
    1/2 ts Chili powder
      1 c  Chopped red bell pepper
    2/3 c  Frozen corn; thawed
      1 md Carrot; coarsely grated
  1 2/3 c  Canned black beans; rinsed,
           -drained
    1/2 c  Canned stewed tomatoes;
           -Mexican style, drained
      2 ts Minced jalapeno pepper
      8 tb Lowfat Monterey Jack Cheese;
           -shredded
      4 tb Fat-free sour cream
      4 tb Chopped fresh cilantro
 
  1. Preheat oven to 350. Wrap tortillas in foil. Warm in oven until
  heated through, about 15 minutes. 2. Meanwhile, combine onion and oil
  in large non-stick 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; saute until almost tender, about 5
  minutes. Add beans, tomatoes and jalapeno; 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 tbs cheese, then 1 tbs each of sour cream and cilantro. Fold
  sides of tortillas over filling, forming packages. Turn each package,
  seam side down onto plate.
  
  Per serving: 219 Calories; 5g Fat (22% calories from fat); 6g
  Protein; 38g Carbohydrate; 2mg Cholesterol; 200mg Sodium 




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Recipe ID 35591 (Apr 03, 2005)

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