Home 
Recipes Main Dishes Bean and Vegetable Burritos
Recipes Main Dishes Bean and Vegetable Burritos 
| Bean and Vegetable Burritos |
Recipe Ingredients1 T. olive oil1 medium onion, thinly sliced 1 jalapeno pepper, seeded and minced 1 T. chili powder 3 cloves garlic, minced 2 t. dried oregano leaves, crushed 1 t. ground cumin 1 large sweet potato, baked, cooled, peeled and diced OR 1 can (16 oz.) yams in syrup, drained, rinsed and diced 1 can (15 oz.) black beans or pinto beans, drained and rinsed 1 c. frozen whole kernel corn, thawed and drained 1 green bell pepper, chopped 2 T. lime juice ¾ c. (3 oz.) shredded reduced-fat Monterey Jack cheese 4 whole wheat tortillas (10 inches) Lowfat sour cream (optional) DirectionsPreheat oven to 350° F. Heat oil over medium heat in large skillet. Cook onion 10 minutes or until golden. Add jalapeno, chili powder, garlic, oregano and cumin. Stir 1 minute more. Add 1 T. water and stir. Remove from heat. Stir in sweet potato, beans, corn, green pepper and lime juice.Spoon 2 T. cheese in center of each tortilla. Top with 1 cup filling. Fold bottom edge of tortilla up over filling, fold in sides and roll up completely to enclose filling. Place burritos seam down in 9x13 baking dish. Cover with foil and bake 30 minutes. Serve with sour cream or avocado slices, if desired. |
