* Exported from MasterCook * Bean and Corn Burritos Serving Size : 4 Preparation Time :0:00 Categories : Low Fat Vegetables Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable cooking spray 1/2 cup Onion -- chopped 1/4 cup Green pepper -- diced 1 teaspoon Pickled jalapeno pepper -- minced 1 teaspoon Ground cumin 1/8 teaspoon Ground white pepper 16 ounces Can light red kidney beans -- drained and mashed 1/2 cup Frozen whole kernel corn -- thawed and drained 4 8-inch flour tortillas 3/4 cup Shredded reduced fat sharp Cheddar cheese 1 cup Commercial medium salsa 1/4 cup 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 316mg - - - - - - - - - - - - - - - - - -