PUBLISHED 07/03/2003
Hands-on time: 15 minutes
Unattended time: 10 minutes
Here's one of my favorite quick Mexican meals. Beans and vegetables are tucked inside tortillas,then blanketed with a lightly spiced tomato sauce. For variety, fill the burritos with whatever you have on hand--leftover chili and rice, cooked chicken, or cooked beans.
Sauce
- 1 cup water
- 3/4 cup salsa
- 1/4 cup tomato paste
- 1/4 cup coarse cornmeal
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 cup fat-free tomato sauce
Burritos
- 1 can (151/2 ounces) reduced-fat chili beans
- 1 can (15 ounces) nonfat refried beans
- 3/4 cup nonfat sour cream
- 6 fat-free flour tortillas (8" diameter)
- 2 cups chopped romaine lettuce
- 2 tomatoes, chopped
- 6 scallions, chopped
- 1 1/2 cups shredded part-skim Cheddar cheese
To make the sauce: In a medium saucepan, combine the water, salsa, tomato paste, cornmeal, chili powder, and garlic powder. Mix until smooth. Stir in the tomato sauce. Cover and cook over medium heat for 10 minutes.
To make the burritos: In a small microwave-safe bowl, combine the chili beans and refried beans. Microwave on high power for 1 to 2 minutes, or until warm; stop and stir after 1 minute.
Preheat the oven to 350ºF. Divide the sour cream among the tortillas, spreading it down the center of each. Top with the bean mixture, lettuce, tomatoes, scallions, and 3/4 cup of the Cheddar. Fold the sides of each tortilla over the filling and seal closed with a toothpick. Place the filled tortillas, seam side up, in a jelly-roll pan. Top with the sauce. Sprinkle with the remaining 3/4 cup Cheddar. Remove the toothpicks. Bake for 10 minutes, or until the cheese is melted.
Makes 6 servings
Per serving
317 calories
5.9 g. total fat
2.1 g. saturated fat
19.1 g. protein
55.7 g. carbohydrates
11.1 g. dietary fiber
15 mg. cholesterol
1,727 g. sodium
