Bean And Corn Burritos

Recipe Ingredients

		Vegetable cooking spray
1/2 cup	31g / 1.1oz	Onion - chopped
1/4 cup	36g / 1.3oz	Green pepper - diced
1 teaspoon	5ml	Pickled jalapeno pepper - minced
1 teaspoon	5ml	Ground cumin
1/8 teaspoon	0.6ml	Ground white pepper
1		Light red kidney beans - drained and mashed
1/2 cup	31g / 1.1oz	Frozen whole kernel corn - thawed and drained
4		Flour tortillas
3/4 cup	109g / 3.8oz	Sharp cheddar cheese - shredded, low fat
1 cup	237ml	Commercial medium salsa
1/4 cup	59ml	Nonfat sour cream
		Jalapeno pepper slices - optional
		Fresh cilantro sprigs - optional

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).

Source:
Ontario Egg Producers' Marketing Board

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