Black Bean Burritos

20 May

Ingredients
– 1 tablespoon olive oil
– 1 ½ cups chopped yellow onion
– 1 green bell pepper, finely chopped
– 1 cup Muir Glen canned fire-roasted chopped tomatoes or 1 cup tomato sauce
– 1 tablespoon chopped garlic
– 1 bay leaf
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1 teaspoon chopped fresh oregano or ½ teaspoon dried
– 1 teaspoon salt and additional to taste
– 1 cup fat-free, low-sodium chicken or vegetable broth
– 3 cups cooked black beans or 2 (15-ounce) cans black beans, rinsed and drained
– 1 tablespoon balsamic vinegar
– 2 tablespoons chopped fresh cilantro
– Ground black pepper to taste
– 1 teaspoon red chile flakes (optional)
– 8 tortillas (I use the ones that are 110 calories each)
– 1 cup shredded low- or reduced-fat Cheddar cheese
– 1 cup tomato salsa
– 2 tablespoons chopped scallions

Instructions:

1. Add the olive oil to a 3-quart saucepan over medium heat.

2. Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft.

3. Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano, and 1 teaspoon salt, and simmer for about 3 minutes. Carefully add the broth and beans.

4. Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated.

5. Remove from the heat and discard the bay leaf.

6. Stir in the vinegar and cilantro. Season to taste with salt, black pepper, and chile flakes, if desired. Keep the bean mixture warm.

7. Transfer the tortillas one at a time to a nonstick skillet over low heat and heat them for several seconds on each side to soften and warm them. Transfer them to your work surface.

8. Sprinkle each warm tortilla with 2 tablespoons of the cheese. Top with ½ cup hot bean filling in the center of each tortilla.

9. Fold 2 sides of the tortilla in over the bean filling, then roll up the burrito from an unfolded edge.

10. Place 1 burrito, seam side down, on each of 8 plates. Top with salsa and scallions.

8 servings= 330 Calories
4 servings= 660 Calories

*HINT: I like to serve with a little reduced fat sour cream on top, and jalapenos. YUM-O!

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