Caramelized Onion Black Bean And Orange Burritos
|Seeded minced jalapeno pepper||1 Tablespoon|
|Balsamic vinegar||2 Teaspoon|
|Vegetable cooking spray||1|
|Frozen orange juice concentrate||1 Tablespoon, thawed and undiluted|
|Sliced purple onions||3 Cup (48 tbs)|
|Dried whole thyme||1⁄4 Teaspoon|
|Canned black beans||1 Cup (16 tbs), drained and mashed|
|Ground cumin||1⁄2 Teaspoon|
|Flour tortillas||4 (8 Inch)|
|Shredded 40% less fat cheddar cheese||2 Ounce (1/2 Cup)|
|Minced fresh cilantro||1⁄4 Cup (4 tbs)|
Peel and section oranges; chop sections, and drain well.
Combine chopped orange sections, jalapeno pepper, and vinegar in a small bowl; let stand 1 hour.
Coat a large nonstick skillet with cooking spray; add orange juice concentrate.
Place over medium-high heat until hot.
Add onion; saute 5 minutes or until tender.
Reduce heat to medium-low; cook 15 to 20 minutes or until onion is golden, stirring occasionally.
Remove from heat, and stir in thyme.
Combine beans, water, and cumin; stir well.
Spoon bean mixture evenly down center of each tortilla.
Top evenly with onion mixture; sprinkle with cheese and cilantro.
Roll up tortillas, and secure with wooden picks.
Place rolls, seam side up, on a baking sheet coated with cooking spray.
Cover and bake at 350° for 12 to 15 minutes or until cheese melts.
Place on individual serving plates, and top evenly with chopped orange mixture.