Bean And Corn Burritos

Name: Bean And Corn Burritos
Ingredients: vegetable cooking spray; 1/2 c. chopped onion; 1/4 c. chopped green pepper; 1 tsp. chopped jalapeno; 1 clove garlic, minced; 1 tsp. cumin; 1/8 tsp. black pepper; 1 (16 oz.) can kidney beans, drained and mashed; 1/2 c. frozen corn (whole kernel); 4 (8-inch) tortillas; 3/4 c. low-fat Cheddar cheese; 1 c. salsa; 1/4 nonfat sour cream; cilantro, fresh

14 ingredients

7 steps

Ingredients

vegetable cooking spray
1/2 c. chopped onion
1/4 c. chopped green pepper
1 tsp. chopped jalapeno
1 clove garlic, minced
1 tsp. cumin
1/8 tsp. black pepper
1 (16 oz.) can kidney beans, drained and mashed
1/2 c. frozen corn (whole kernel)
4 (8-inch) tortillas
3/4 c. low-fat Cheddar cheese
1 c. salsa
1/4 nonfat sour cream
cilantro, fresh

Directions

1

Coat a skillet with cooking spray.
2

Over medium heat, cook onion, bell pepper, jalapeno and garlic until tender.
3

Stir in cumin and pepper; cook 1 minute.
4

Remove from heat; add beans and corn.
5

Spread 1/2 cup bean mixture in each tortilla.
6

Roll up and place seam side down on baking sheet.
7

Bake at 425° for 8 minutes. Top each tortilla with salsa, sour cream, jalapeno and cilantro. Seven grams fat per serving.