Burritos with kidney beans, onions and bell peppers seasoned with herbs and tomato sauce wrapped in a tender tortilla.
1 teaspoon olive oil
1 large onion, finely chopped
1 medium green bell pepper, finely chopped
1 cup kidney beans, rinsed and drained
2 teaspoons salt free herb seasoning
2 tablespoons tomato paste
4 large reduced fat flour tortillas
1 large tomato, finely chopped
1/2 cup shredded mozzarella cheese
1 cup plain nonfat yogurt
1 cup alfalfa sprouts
Heat oven to 350 degrees.
Heat oil in medium nonstick skillet. Cook onion and bell pepper in oil until tender. Place beans, herb seasoning and tomato sauce in blender and blend until smooth.
Spread each tortilla with 1/4 of the bean mixture, top with onion mixture, tomato, cheese, yogurt and sprouts.
Roll up tortillas and secure with toothpicks. Bake 10-12 minutes or until cheese is melted.
Recipe makes 4 servings
Serving Size: 1 Buritto
Calories: 383; Total fat: 6 grams; Saturated fat: 2 grams; Cholesterol: 9 mg; Sodium: 279 mg; Carbohydrate: 64 grams; Protein: 22 grams; Dietary fiber: 16 grams