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Bean & Vegetable Burritos -- w

Source of Recipe

Heart Healthy Cooking 2002
Bean & Vegetable Burritos
Serves: 4

1 T. olive oil
1 medium onion, thinly sliced

1 jalapeno pepper; seeded and minced (wear protective gloves and avoid touching face)
1 T. chili powder
3 cloves garlic, minced
2 tsp. dried oregano leaves
1 tsp. cumin

1 large sweet potato, baked, cooled, peeled and diced
1 15-oz. can black beans – or – pinto beans, rinsed and drained
1 c. frozen corn thawed, drained
1 green bell pepper, chopped
2 T. lime juice

3/4 c. (3 oz.) shredded reduced-fat Monterey Jack cheese
4 flour tortillas (10-in.)
Optional: Sour cream

Preheat oven to 350º. Heat oil in large saucepan over medium-high heat. Add onion and cook stirring often 10 minutes or until golden. Add the next 5 ingredients; stir 1 minute more. Add 1 T. water and stir; remove from heat. Stir in the next 5 ingredients.

Spoon 2 T. cheese in center of each tortilla. Top with 1 c. filling. Fold all 4 sides around filling to enclose. Place burritos seam side down on baking sheet. Cover with foil and bake 30 minutes or until heated through. Serve with sour cream if desired.

1 burrito w/o sour cream equals: 428 calories…9 gm fat (2 gm saturated)…22 gm protein…75 gm carbohydrate…7 mg cholesterol…617 mg sodium…9 gm fiber.+++WWP: 8

Cut Sodium level dramatically by making your own beans rather than using canned.