These spicy bean-filled burritos are cut in halves to make party appetizers. Serve them whole as a pleasing meatless lunch entrée.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook and stir jalapenos and cumin in hot oil in a large nonstick skillet for 1 minute. Add beans; cook and stir for 4 minutes. Stir in broth and simmer, uncovered, for 10 minutes, stirring often. Set aside.

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  • Meanwhile, wrap tortillas in foil; heat in a 350 degree F oven for 10 minutes.

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  • Spread 4 to 5 teaspoons of the softened cream cheese on each warm tortilla; spoon 2 tablespoons of the bean mixture on top of the cream cheese layer, just below the center of each tortilla. Top with cucumber, sweet pepper, and snipped cilantro.

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  • Fold in tortilla sides; roll up. Cut each burrito in half; serve with salsa. If desired, garnish serving plate with cilantro sprigs and chili pepper slices. Makes 16.

Nutrition Facts

100 calories; 4 g total fat; 2 g saturated fat; 8 mg cholesterol; 167 mg sodium. 13 g carbohydrates; 2 g fiber; 4 g protein; 0 RE vitamin a; 8 mg vitamin c; 40 mg calcium; 1 mg iron;

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