Busters Recipes

Black Bean And Vegetable Burritos

Serving Size: 4

4 flour tortilla -- (10 inch)
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 cup red bell pepper -- chopped
2/3 cup frozen corn -- thawed
1 medium carrot -- coarsely grated
1 2/3 cups cooked black beans -- rinsed, drained
1/2 cup canned tomatoes -- drained - mexican style
2 teaspoons jalapeno pepper -- minced
8 tablespoons lowfat monterey jack cheese -- shredded
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro

Preheat oven to 350 degrees.

Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.

Meanwhile, combine onion and oil in large non-stick 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; saute until almost tender, about 5 minutes. Add beans, tomatoes and jalapeno; 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 tbs cheese, then 1 tbs each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down onto plate.

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