Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz Onion - chopped

  2. 1/4 cup 36g / 1 1/3oz Green pepper - diced

  3. 1 teaspoon 5ml Pickled jalapeno pepper - minced

  4. 1 teaspoon 5ml Ground cumin

  5. 1/8 teaspoon 0.6ml Ground white pepper

  6. 1 Light red kidney beans - drained and mashed

  7. 1/2 cup 31g / 1.1oz Frozen whole kernel corn - thawed and drained

  8. 4 Flour tortillas

  9. 3/4 cup 109g / 3.8oz Sharp cheddar cheese - shredded, low fat

  10. 1 cup 237ml Commercial medium salsa

  11. 1/4 cup 59ml Nonfat sour cream Jalapeno pepper slices - optional Fresh cilantro sprigs - optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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).


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