Spicy Pinto Bean Burritos
|9 inch flour tortillas||6|
|Vegetable cooking spray||1 Tablespoon|
|Extra virgin olive oil||1 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Jalapeno pepper||1 , seeded and minced|
|Minced garlic||1 Teaspoon|
|Canned pinto beans||2 Cup (32 tbs), drained, rinsed, and mashed|
|Nonfat process cream cheese||1⁄2 Cup (8 tbs), softened|
|Non fat mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|No salt added salsa||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Shredded reduced fat cheddar cheese||2 Ounce (1/2 Cup)|
|Finely shredded lettuce||3 Cup (48 tbs)|
|Chopped seeded tomato||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||2 Tablespoon|
Place a damp paper towel in center of a sheet of aluminum foil.
Stack tortillas on paper towel.
Cover stack with another damp paper towel; seal foil.
Bake at 250° for 10 minutes.
Coat a nonstick skillet with cooking spray; add olive oil.
Place over medium heat until hot.
Add 1/2 cup onion; saute 4 minutes.
Add jalapeno and garlic; saute 1 minute.
Add pinto beans; cook 3 minutes or until thoroughly heated, stirring frequently.
Combine cream cheese and mayonnaise; stir well.
Spoon about 1/4 cup bean mixture down one side of each tortilla.
Top evenly with cream cheese mixture, green onions, and salsa.
Roll up tortillas; arrange seam side down in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Cover and bake at 350° for 20 minutes.
Sprinkle with Cheddar cheese; bake, uncovered, 5 minutes or until cheese melts.
Place 1/2 cup lettuce and 1 burrito on each plate.
Top burritos evenly with tomato, green pepper, and cilantro.