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Ingredientes
- Vegetable cooking spray
- 1/2 c. Onion -- minced
- 1/4 c. Green pepper -- diced
- 1 tsp Pickled jalapeno pepper -- Chopped
- 1 tsp Grnd cumin
- 1/8 tsp Grnd white pepper
- 16 ounce Can light red kidney beans Liquid removed and mashed
- 1/2 c. Frzn whole kernel corn -- Thawed and liquid removed
- 4 x 8-inch flour tortillas
- 3/4 c. Shredded reduced fat sharp Cheddar cheese
- 1 c. Commercial medium salsa
- 1/4 c. Nonfat lowfat sour cream Alternative Jalapeno pepper slices -- Opt Fresh cilantro sprigs -- Opt
Direcciones
- Coat a small nonstick skillet with cooking spray; place over medium heat till warm. Add in onion, green pepper, jalapeno pepper, and garlic; saute/fry till tender. Stir in cumin and white pepper. Cook 1 minute, stirring constantly. Remove from heat; stir in mashed beans and corn. Spread 1/2 c. bean mix proportionately over surface of each tortilla. Sprinkle 3 Tbsp. 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 min or possibly till thoroughly heated. For each serving, top each burrito with 1/4 c. salsa and 1 Tbsp. lowfat sour cream. If you like, garnish with jalapeno pepper slices and fresh cilantro sprigs.
- Yield: 4 servings (355
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 72 | 30% |
| Total Fat 8.21g | 10% |
| Saturated Fat 4.71g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 772mg | 32% |
| Potassium 568mg | 16% |
| Total Carbs 28.01g | 7% |
| Dietary Fiber 8.4g | 28% |
| Sugars 3.91g | 3% |
| Protein 13.59g | 22% |
