Black Bean Burritos with Verde Sauce
|For verde sauce|
|Poblano chili||8 Ounce|
|Chopped onions||2 Tablespoon|
|Chopped fresh cilantro||2 Tablespoon|
|Chopped garlic||1 1⁄2 Teaspoon|
|Olive oil||1⁄2 Teaspoon|
|Sliced scallions||1 Cup (16 tbs)|
|Chopped zucchini||1 Cup (16 tbs)|
|Chopped yellow squash||1 Cup (16 tbs)|
|Chopped sweet red peppers||1⁄2 Cup (8 tbs)|
|Ground cumin||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Canned low sodium black beans||19 Ounce, drained, rinsed (1 Can)|
|Non fat tomato salsa||1 Cup (16 tbs) (Chunky)|
|Cooked white rice||3⁄4 Cup (12 tbs)|
|Ground black pepper||To Taste|
|6 inch flour tortillas||8|
|Shredded low fat monterey jack cheese||1 Cup (16 tbs)|
|Non-fat sour cream||1⁄2 Cup (8 tbs)|
To make the verde sauce: Preheat the oven to 400°F.
Remove and discard the husks from the tomatillos.
Line a baking sheet with foil and place the tomatillos and chili peppers on it.
Bake for 10 minutes; turn the pieces and bake for 15 minutes.
Place the peppers in a brown paper bag and let stand for 5 minutes.
Remove and discard the skins and seeds.
Puree the peppers in a food processor.
Add the tomatillos and pulse until the mixture is chunky.
Transfer to a bowl and add the onions, cilantro, garlic, and salt.
To make the burritos: Reduce the oven temperature to 350°F.
Coat a 13" X 9" baking dish with no-stick spray.
Warm the oil in a large no-stick skillet over medium heat.
Add the scallions, zucchini, squash, and red peppers; cook for 2 minutes.
Add the cumin and chili powder; cook for 2 to 3 minutes, or until crisp-tender.
Add the beans, salsa, and rice; stir until well-combined.
Season with the black pepper.
Lay a tortilla on a flat surface and place 1/2 cup of the filling in the center.
Top with 2 tablespoons of the Monterey Jack.
Roll into a tight cylinder.
Place, seam side down, in the prepared baking dish.
Repeat with the remaining tortillas, filling, and Monterey Jack.
Mist the burritos with no-stick spray.
Cover with foil and bake for 20 minutes, or until the filling is hot.