Name: Black Bean Veggie Burritos
Ingredients: 2 15-oz cans black beans; 16 ounce jar chunky salsa; 11 ounce can vacuum-packed whole kernel corn; 1 medium onion, chopped; 1 medium bell pepper, seeded and chopped; 3 tbsp roasted red pepper, chopped; 1 tbsp chili powder; 1 tsp lime juice; cayenne pepper; flour tortillas; non-fat sour cream

Black Bean Veggie Burritos

Ingredients

2 15-oz cans black beans
16 ounces jar chunky salsa
11 ounces can vacuum-packed whole kernel corn
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
3 tbsp roasted red pepper, chopped
1 tbsp chili powder
1 tsp lime juice
cayenne pepper
flour tortillas
non-fat sour cream

Instructions

In a large bowl mix the black beans, salsa, corn, onion, peppers, chili powder, lime juice and cayenne. Mix all together and allow to sit overnight in refrigerator until flavors are blended. Take one eight inch flour tortilla and microwave on a plate for about 25 seconds to soften. Remove from microwave and spread 2 tbsp. non-fat sour cream in center of burrito. Heat 1/2 cup bean salad (with as little liquid as possible) in microwave for about 2 minutes and then spread in center of prepared tortilla. Fold the ends and then roll up burrito fashion. Sometime I will vary this and add a can of kidney beans instead of one black bean. You may choose to serve this with more salsa, guacamole, etc. If desired a skim, low-fat shredded cheese may also be included and melted after entire burrito is assembled.