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Black Bean Veggie Burritos

2 15-oz cans black beans
16 oz jar chunky salsa
11 oz 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

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.


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