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    Bean and Corn Burritos


    Source of Recipe


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    List of Ingredients




    Vegetable cooking spray
    1/2 cup chopped onion
    1/4 cup diced green pepper
    1 teaspoon minced pickled jalapeno pepper
    1 clove garlic, minced
    1 teaspoon ground cumin
    1/8 teaspoon ground white pepper
    1 (16 oz) can light red kidney beans, drained and mashed
    1/2 cup frozen whole kernel corn, thawed and drained
    4 (8-inch) flour tortillas or more if you use less filling on each
    3/4 cup shredded reduced-fat sharp cheddar cheese
    1 cup commercial medium salsa
    1/4 cup nonfat sour cream or alternative
    Jalapeno pepper slices (optional)
    Fresh cilantro sprigs (optional)

    Recipe



    Coat a small nonstick skillet with cooking spray. Place over medium
    heat until hot. Add onion, green pepper, jalapeno pepper and
    garlic. Sautee 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 F for 7-8 minutes or until thoroughly heated

    For each serving, top each burrito with 1/4 cup salsa and 1
    tablespoon of sour cream. If desired, garnish with jalapeno pepper
    slices and fresh cilantro sprigs.
 

 

 

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