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Black Bean and Vegetable Burritos
(4) 9 to 10 in. diameter flour tortillas
3/4 cup chopped onion
2 tsp. vegetable oil
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1-2/3 cups canned black beans, rinsed, drained |
1/2 cup drained canned Mexican style stewed
tomatoes
2 tsp. minced seeded jalapeño chile
8 Tbsp. grated Monterey Jack cheese (about 2 ounces)
4 Tbsp. nonfat sour cream
4 Tbsp. chopped fresh cilantro |
Preheat oven to 350° F.
Wrap tortillas in foil. Warm in oven until heated through,
about 15 minutes.
Meanwhile, combine onion and oil in large nonstick skillet.
Stir over medium high heat until onion is golden, about 6 minutes. Add
cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot;
sauté until almost tender, about 5 minutes.
Add beans, tomatoes and jalapeño; bring to simmer.
Season with salt and pepper. remove from heat.
Place warm tortillas on work surface. Spoon filling down
center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon
each of sour cream and cilantro. Fold sides of tortillas over filling,
forming packages. Turn each package, seam side down, onto plate.
Serves 4
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