Spicy Beef and Corn Burritos
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
extra lean ground beef |
|
1 |
tablespoon |
olive oil |
|
15 1/4 |
ounces |
Southwest corn with poblano & red peppers -- drained |
|
16 |
ounces |
fat free refried beans |
|
10 |
ounces |
no salt added Rotel diced tomatoes & green chilies -- drained |
|
4 1/2 |
ounces |
green chilies diced -- drained |
|
2 1/4 |
ounces |
black olives sliced |
|
1 |
clove |
garlic -- minced |
|
1 |
large |
shallot -- minced |
|
8 |
ounces |
no salt added tomato sauce |
|
2 |
tablespoons |
no salt added tomato paste |
|
1 |
teaspoon |
oregano |
|
1/2 |
teaspoon |
cumin |
|
1 |
teaspoon |
chili powder |
|
1/4 |
teaspoon |
smoked paprika |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
cup |
plain low fat yogurt |
|
1 |
tablespoon |
lemon juice |
|
16 |
whole |
flour tortillas - fajita size |
|
1 |
cup |
Mexican four cheese |
Add oil to large skillet and heat to medium. Add beef and shallots and cook until no pink remains in beef and shallots are softened. Add tomato paste, chili powder, cumin, paprika, salt, pepper, marjoram, and garlic and cook for one minute. Add corn, tomatoes, green chilies, beans, olives, and tomato sauce. Mix well and simmer for 15 minutes. Mix yogurt with lemon juice and let sit for a couple of minutes. Add to meat mixture and warm through. Spread 1/8 of mixture down center of tortilla. Fold over like a letter. Top with cheese and microwave for 30 seconds to melt cheese. Makes 16 burritos |
Per Burrito: 298 Calories; 14g Fat (44.3% calories from fat); 12g Protein; 28g Carbohydrate; 4g Dietary Fiber; 34mg Cholesterol; 646mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. |