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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.

 

 

 


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