>From the Betty Crocker website...


New Mexican Black Bean Burritos

Flour tortillas stuffed with a smoky chipotle chili-bean mixture, mozzarella 
and other tasty fillers will satisfy your lunch or dinner need to munch. 
Prep Time:10 min  
Start to Finish:15 min  
Makes:4 burritos  
1 large onion, chopped (1 cup) 
6 garlic cloves, finely chopped 
1 can (15 oz) Progresso® black beans, drained, rinsed and mashed 
1 teaspoon finely chopped chipotle chilies in adobo sauce, drained 
4 fat-free flour tortillas (6 to 8 inches in diameter) 
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces) 
1 large tomato, chopped (1 cup) 
1.  Spray 10-inch nonstick skillet with cooking spray; heat over medium-high 
heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, 
until onion is tender but not brown. Stir in beans and chilies; cook until hot.
2.  Place one-fourth of the bean mixture on center of each tortilla. Top with 
cheese and tomato.
3.  Fold one end of tortilla up about 1 inch over filling; fold right and left 
sides over folded end, overlapping. Fold remaining end down. Place seam side 
down on serving platter or plate.

Rhonda G in Missouri


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