• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bean and Corn Burritos

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • Vegetable cooking spray
  • 1/2 c Onion -- chopped
  • 1/4 c Green pepper -- diced
  • 1 ts Pickled jalapeno pepper --
  • Minced
  • 1 ts Ground cumin
  • 1/8 ts Ground white pepper
  • 16 oz Can light red kidney beans
  • Drained and mashed
  • 1/2 c Frozen whole kernel corn --
  • Thawed and drained
  • 4 8-inch flour tortillas
  • 3/4 c Shredded reduced fat sharp
  • Cheddar cheese
  • 1 c Commercial medium salsa
  • 1/4 c Nonfat sour cream
  • Alternative
  • Jalapeno pepper slices --
  • Opt
  • Fresh cilantro sprigs --
  • Opt


Coat a small nonstick skillet with cooking spray; place over medium heat
until hot. Add onion, green pepper, jalapeno pepper, and garlic; saute
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~ for 7 to 8
minutes or until thoroughly heated. For each serving, top each burrito with
1/4 cup salsa and 1 tablespoon sour cream. If desired, garnish with
jalapeno pepper slices and fresh cilantro sprigs. Yield: 4 servings (355
calories [20% from fat] per serving). Fat 7.8g (Sat 3.2g, Mono 2.6g, Poly
1.2g) Protein 18.5g Carbohydrate 57.1g Fiber 5.4g Cholesterol 14 mg Sodium

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