Page 165 - One-Dish Meals

Vegetarian Black-Bean Burritos

A deceptively rich and tasty combination of fat-free bean chili, rice, fresh
corn, and spicy cheese—all wrapped up in warm flour tortillas.
P R E P 10 minutes C O O K 15 minutes M A K E S 4 main-dish servings

1 ⁄2 cup regular long-grain rice 1 can (8 ounces) tomato sauce
4 low-fat flour tortillas (10-inch 1 ⁄4 cup shredded Monterey Jack
diameter) cheese with jalapeño chiles
1
1 ⁄4 cups fresh corn kernels (about (1 ounce)
2 large ears corn) 1 ⁄3 cup packed fresh cilantro leaves,
chopped
1 can (15 ounces) spicy fat-free
black-bean chili

1. Preheat oven to 300°F. In 2-quart saucepan, prepare rice as label directs
but do not add salt or butter or margarine.

2. Meanwhile, wrap tortillas in foil; heat in oven until warm, about 15
minutes.

3. When rice is done, stir in corn, black-bean chili, and tomato sauce. Heat
to boiling over medium-high heat; boil 1 minute.
4. Spoon about 1 cup chili mixture down center of each tortilla; sprinkle
with cheese and cilantro. Fold sides of tortillas over filling. Place burritos
seam side down on platter.

E A C H S E R V I N G About 430 calories | 15 g protein | 75 g carbohydrate |
8g total fat (2 g saturated) | 8 mg cholesterol | 910 mg sodium.

Salads & Sandwiches 165