Rice and Bean Burritos (5 PTS)

Preheat oven to 375°. Line baking sheet with foil.

In small saucepan, combine tomatoes, chili powder, cumin, 1/4 teaspoon of the salt and 1/2 cup water; bring liquid to a boil. Reduce heat to low;

simmer, covered, 10 minutes, until mixture is slightly thickened and flavors are blended. Remove from heat; set aside.

In large nonstick skillet, heat oil; add onions. Cook over medium heat, stirring frequently, 3-5 minutes, until onions are softened. Add red and green bell peppers and garlic; cook, stirring frequently, 5 minutes, until peppers are tender. Remove from heat; set aside.

In blender or food processor, combine beans, vinegar, black pepper, 1 tablespoon water and remaining 1/4 teaspoon salt; puree until smooth. Set aside.

Place tortillas onto work surface. Spread one fourth of the bean mixture along center of each tortilla; top each portion of bean mixture with one fourth of the vegetable mixture, 1/4 cup of the rice, one fourth of the cheese and 2 tablespoons of the tomato mixture. Roll tortillas tightly to enclose filling; place seam-side down onto prepared baking dish. Bake 10 minutes, until heated through. Divide burritos among 4 plates; top each with one-fourth of the remaining tomato mixture.

Serving (1 burrito with 3 tablespoons tomato topping): 283 Calories, 8 g Total Fat, 3 g saturated Fat, 11 mg Cholesterol, 446 mg Sodium, 44 g Total Carbohydrate, 5 g Dietary Fiber, 11 g Protein, 167 mg Calcium.

Shared by: Michele, AllPointedRecipes