Recipe for Black Bean and Vegetable Burritos 
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Yield:
4
Ingredients:
Amount Ingredient
4 x flour tortilla (10 inch)
3/4 cup chopped onion
2 tsp vegetable oil
1/2 tsp cumin
1/2 tsp chili powder
1 cup red bell pepper chopped
2/3 cup frozen corn thawed
1 med carrot coarsely grated
2/3 cup cooked black beans rinsed, drained
1/2 cup canned tomatoes drained Mexican style
2 tsp jalapeno pepper minced
8 tbl lowfat Monterey Jack cheese shredded
4 tbl nonfat sour cream
Instructions:
Instructions: 1. Preheat oven to 350F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.

2. Meanwhile, combine onion and oil in large non-stick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; saute until almost tender, about 5 minutes. Add beans, tomatoes and jalapeno; bring to simmer. Season with salt and pepper. Remove from heat.

3. Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tbs cheese, then 1 tbs each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down onto plate.

I got this recipe from another list and finally tried it for dinner tonight after reducing some of the original fat content. It was excellent! I added more of the cumin and chili powder and left out the salt and pepper.[Betsy]

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