Bean and Vegetable Burrito
The combination of amino acids from beans, corn, tortillas and cheese provides a high quality complex protein we often depend on meat to provide.
Makes 4 servings
|1||tablespoon olive oil|
|1||medium onion, thinly sliced|
|1||jalapeño pepper,* seeded and minced|
|1||tablespoon chili powder|
|3||cloves garlic, minced|
|2||teaspoons dried oregano leaves|
|1||teaspoon ground cumin|
|1||large sweet potato, baked, cooled, peeled and diced or 1 can (16 ounces) yams in syrup, rinsed, drained and diced|
|1||can (about 15 ounces) black beans or pinto beans, rinsed and drained|
|1||cup frozen corn, thawed and drained|
|1||green bell pepper, chopped|
|2||tablespoons lime juice|
|3/4||cup (3 ounces) shredded reduced-fat Monterey Jack cheese|
|4||(10-inch) flour tortillas|
|Sour cream (optional)|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat oven to 350°F. Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring often, 10 minutes or until golden. Add jalapeño pepper, chili powder, garlic, oregano and cumin; stir 1 minute more. Add water; stir. Remove from heat. Stir in sweet potato, beans, corn, bell pepper and lime juice.
- Spoon 2 tablespoons cheese in center of each tortilla. Top with 1 cup 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.
|Serving Size:||1 burrito|
|Calories from Fat||17 %|
|Total Fat||9 g|
|Saturated Fat||2 g|
Check out more recipes for Mexican