Vegetable Burritos Recipe - Cooking Index
Vegetable Burritos Recipe - Cooking Index
| 16 oz | 454g | Light red kidney beans - (1 can) drained |
| 1 tablespoon | 15ml | Chili powder |
| 1/2 teaspoon | 2.5ml | Garlic powder |
| 1/2 cup | 31g / 1.1oz | Frozen whole kernel corn - thawed |
| 6 | Flour tortillas - (7-inch) | |
| Vegetable cooking spray | ||
| 1 cup | 62g / 2.2oz | Thinly sliced onion |
| 1/2 cup | 118ml | Thinly sliced green bell pepper rings |
| 1/2 cup | 118ml | Thinly sliced red bell pepper rings |
| 1 1/2 tablespoons | 22ml | Lemon juice |
| 1/3 cup | 78ml | Commercial mild salsa |
| 14 1/2 oz | 411g | No-salt-added whole tomatoes - (1 can) |
| Drained and chopped |
Drain beans, reserving 1/4 cup liquid.
Position knife blade in food processor bowl; add beans, reserved bean liquid, chili powder, and garlic powder. Process until smooth.
Spoon bean mixture into a bowl; stir in corn. Set aside.
Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for20 seconds. Spread 1/4 cup bean mixture down center of each tortilla; roll up. Place, seam side down, in an 8-inch square baking dish coated with cooking spray. Cover and bake at 350 deg for 30 minutes or until heated. Set aside; keep warm.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and next 3 ingredients; saute 5 minutes or until crisp-tender. Reduce heat to medium. Add salsa and tomatoes; simmer 1 minute. Yield: 6 servings (serving size: 1 burrito and 1/4 cup sauce).
Serving Ideas : Serve over burritos.
NOTES : Each time Trish Kargman, of West Hartford, Connecticut, makes these very low-fat burritos, she varies the ingredients. Our taste-testing panel loved this version.
Source:
Cooking Light, May/June 1993, page 130
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