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  • Bean And Corn Burritos

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    Bean And Corn Burritos
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Vegetable cooking spray
    • 1/2 c. Onion -- minced
    • 1/4 c. Green pepper -- diced
    • 1 tsp Pickled jalapeno pepper -- Chopped
    • 1 tsp Grnd cumin
    • 1/8 tsp Grnd white pepper
    • 16 ounce Can light red kidney beans Liquid removed and mashed
    • 1/2 c. Frzn whole kernel corn -- Thawed and liquid removed
    • 4 x 8-inch flour tortillas
    • 3/4 c. Shredded reduced fat sharp Cheddar cheese
    • 1 c. Commercial medium salsa
    • 1/4 c. Nonfat lowfat sour cream Alternative Jalapeno pepper slices -- Opt Fresh cilantro sprigs -- Opt

    Directions

    1. Coat a small nonstick skillet with cooking spray; place over medium heat till warm. Add in onion, green pepper, jalapeno pepper, and garlic; saute/fry till tender. Stir in cumin and white pepper. Cook 1 minute, stirring constantly. Remove from heat; stir in mashed beans and corn. Spread 1/2 c. bean mix proportionately over surface of each tortilla. Sprinkle 3 Tbsp. 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 min or possibly till thoroughly heated. For each serving, top each burrito with 1/4 c. salsa and 1 Tbsp. lowfat sour cream. If you like, garnish with jalapeno pepper slices and fresh cilantro sprigs.
    2. Yield: 4 servings (355

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