Monday, January 5, 2009

Quick Lunch Burritos

This recipe was invented when my husband needed something to take for lunch. I dug around in our fridge and came up with this!

Prep/Total Time: 5 minutes
Yield: 2 servings

2 whole grain tortillas (1o inch)
1 can kidney beans, rinsed and drained
2 scallions, thinly sliced
1 cup frozen sweet corn, thawed and cooked
1 cup shredded cheddar cheese
sour cream, salsa, guacamole, optional

In a microwave safe dish, combine the beans, scallions and corn. Microwave 2-3 minutes or until heated through. Stir to combine.

Spoon one half of the mixture onto each tortilla. Top with salsa, sour cream and guacamole. Roll up.

Tips and Tricks
Substitute black beans if you don't like kidney beans. Heat tortillas slightly for ease in rolling. Try this version of Light Guacamole to go with the burrito! Add shredded chicken for a meat option.
Make It Healthier
Use reduced-fat cheese and low-fat sour cream.
How Kids Can Help
Rinse beans. Shred cheese. Roll tortilla.
Recipe Source

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