Black Bean And Rice Burritos from Healthy Diabetic Recipes

Black Bean And Rice Burritos Recipe

Recipe Ingredients:

1/2 cup nonfat cottage cheese
2 tbsp soft fresh goat cheese
1 1/2 cups cooked brown rice, kept warm
= (or long-grain rice)
3 tbsp minced red onion
3 tbsp chopped fresh cilantro
1/4 tsp ground cumin
1/4 cup low-sodium chicken broth, defatted
8 whole-wheat tortillas - (6" dia)
3/4 cup Guiltless Gourmet spicy black bean dip
1/2 cup shredded low-fat Monterey Jack cheese, (2 oz)
3 cups finely-shredded lettuce
1/2 cup Guiltless Gourmet southwestern grill salsa
Fresh cilantro sprigs, (optional)

Recipe Instructions:

Preheat oven to 350 degrees. Place cottage and goat cheeses in medium bowl; blend with fork until smooth. Add rice, onion, chopped cilantro and cumin. Mix well; set aside.

Place broth in shallow bowl. Working with 1 tortilla at a time, dip tortilla in broth to moisten each side. Spread 1 heaping tablespoonful bean dip on tortilla, then top with 1 heaping tablespoonful rice mixture.

Roll up tortilla and place in 12- by 8-inch baking dish, seam-side down. Repeat with remaining tortillas, bean dip and rice mixture. Cover with foil.

Bake about 25 to 30 minutes or until heated through. Remove foil; top with shredded cheese. Return to oven until cheese melts.

To serve, arrange burritos on plate. Top with lettuce and salsa. Garnish with cilantro sprigs, if desired.

This recipe yields 8 burritos.

Exchanges Per Serving: 2 Starch, 1 Meat, 1/2 Fat.

Nutrition Facts: Calories 224; Calories from fat 20%; Total Fat 5g; Saturated Fat 2g; Protein 11g; Carbohydrates 34g; Cholesterol 7mg; Sodium 425mg; Dietary Fiber 1g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 8

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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