Tuesday, August 10, 2010

Black Bean Veggie Burritos

I wanted to try another black bean meal and I ventured to try it when Josh was home. (Remember he is not a big black bean fan...) I thought that it was pretty good, but it was definitely not a hit with him. My mom thought that it was a little dry, but I think that I was eyeballing the cheese a little too much and that might have caused the dryness. So, make sure that you use the 1/4 cup of cheese that it calls for and I think that it is a pretty good burrito!

Black Bean Veggie Burritos
(recipe found in Taste of Home Healthy Cooking)
Serves: 8

1 large sweet potato, peeled and cut into 1/2 inch cubes
1 medium onion, finely chopped
1 tablespoon water
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 medium green pepper, chopped
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoon dried oregano
1 teaspoon ground cumin
8 whole wheat tortillas (8 inches), warmed
2 cups shredded monterey jack cheese
1/2 cup fat free plain yogurt (for dipping)
1/2 cup salsa (for dipping)

In a large microwave safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings. Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up.

Place seam side down in a 13x9 inch baking dish coated with cooking spray. Cover and bake at 350 for 25-30 minutes or until heated through. Serve with yogurt and salsa.

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