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If you are unsure whether this Bean And Vegetable Burritos recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | ~ Waverly Root (1903-1982) |
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Main Dish Recipes
Bean And Vegetable Burritos Recipe
Recipe Ingredients:
1 tbsp olive oil
1 medium onion, thinly sliced
1 jalapeño pepper, seeded, minced
1 tbsp chili powder
3 garlic cloves, minced
2 tsp dried oregano leaves
1 tsp ground cumin
1 large sweet potato, baked, cooled,
peeled and diced
= (or a 16-oz can yams in syrup,
rinsed, drained and diced)
1 can black beans or pinto beans - (16 oz), rinsed, drained
1 cup frozen corn, thawed, drained
1 green bell pepper, chopped
2 tbsp lime juice
3 oz shredded reduced-fat Monterey Jack cheese, abt 3/4 cup
4 flour tortillas - (10" dia)
Sour cream, (optional)
Recipe Instructions:
Preheat oven to 350 degrees.
Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring often, 10 minutes or until golden. Add jalapeño pepper, chili powder, garlic, oregano and cumin; stir 1 minute more. Add 1 tablespoon water and stir; remove from heat. Stir in sweet potato, beans, corn, bell pepper and lime juice.
Spoon 2 tablespoons cheese in center of each tortilla. Top with 1 cup filling. Fold all 4 sides around filling to enclose. Place burritos seam-side down on baking sheet. Cover with foil and bake 30 minutes or until heated through. Serve with sour cream, if desired.
This recipe yields 4 servings.
Exchanges Per Serving: 4 Starch, 1 Meat, 2 Vegetable, 1 Fat.
Nutrition Facts: Calories 428; Calories from fat 17%; Total Fat 9g; Saturated Fat 2g; Protein 22g; Carbohydrates 75g; Cholesterol 7mg; Sodium 617mg; Dietary Fiber 9g.
Comments: The combination of amino acids from beans, corn, tortillas and cheese provides a high quality complex protein we often depend on meat to provide.
Caution: Jalapeño peppers can sting and irritate the skin. Wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-25-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
Servings: 4
| "Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." | | ~ John Thorne, American food writer |
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Important Note: This Bean And Vegetable Burritos
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Bean And Vegetable Burritos recipe is located in our Main Dish Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Bean And Vegetable Burritos Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
