Black Bean and Vegetable Burritos

• Vegetarian

• Produce

  • 1 2/3 cups Black beans, canned
  • 1 Carrot, medium
  • 4 tbsp Cilantro, fresh
  • 2/3 cup Corn, frozen kernels
  • 2 tsp Jalapeno chile
  • 1/2 cup Mexican-style stewed tomatoes, canned
  • 3/4 cup Onion
  • 1 cup Red bell pepper

• Baking & Spices

  • 1/2 tsp Chili powder

• Oils & Vinegars

  • 2 tsp Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 4 9- to 10-inch-diameter flour tortillas

• Dairy

  • 8 tbsp Monterey jack cheese, Grated
  • 4 tbsp Sour cream, Nonfat

Found on epicurious.com

Ingredients

• 4 9- to 10-inch-diameter flour tortillas
• 3/4 cup chopped onion
• 2 teaspoons vegetable oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon 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 teaspoons minced seeded jalapeño chile
• 8 tablespoons grated Monterey Jack cheese (about 2 ounces)
• 4 tablespoons nonfat sour cream
• 4 tablespoons chopped fresh cilantro

Directions

• Preparation 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. Per Serving: calories, 387; total fat, 10 g; saturated fat, 3 g; cholesterol, 13 mg Nutritional analysis provided by Bon Appétit