Black Bean Bur­ri­tos

TAKES: 10 min. MAKES: 4 serv­ings

Simple & Delicious - - RECIPE INDEX -

My neigh­bor and I dis­cov­ered these fab­u­lous low-fat bur­ri­tos a few years ago. On nights when my hus­band or I have an evening meet­ing, we can put a tasty and sat­is­fy­ing sup­per on the ta­ble in mere min­utes. —An­gela Stude­baker, Goshen, IN

1 Tbsp. canola oil

3 Tbsp. chopped onion

3 Tbsp. chopped green pep­per 1 can (15 oz.) black beans,

rinsed and drained

4 flour tor­tillas (8 in.), warmed 1 cup shred­ded Mex­i­can

cheese blend

1 medium tomato, chopped 1 cup shred­ded let­tuce Op­tional: salsa, sour cream, minced fresh cilantro and cubed avocado

1. In a non­stick skil­let, heat oil over medium heat; saute onion and green pep­per un­til ten­der. Stir in beans; heat through.

2. Spoon about 1/2 cup bean mix­ture off cen­ter on each tor­tilla. Sprin­kle with the cheese, tomato and let­tuce. Fold sides and ends over fill­ing and roll up. Serve with salsa, sour cream, cilantro and avocado if de­sired.

PER SERV­ING 346 cal., 13g fat (5g sat. fat), 25mg chol., 615mg sod., 43g carb. (2g sug­ars, 6g fiber), 15g pro.

Di­a­betic ex­changes: 21/2 starch, 1 lean meat, 1 veg­etable, 1 fat.

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