Corn N Bean Burritos

Corn n Bean Burritos, LT02, 1 pt per 1/4c. or 3 pts for 3/4c serving

Ingredients

1 can (4 ounces) chopped green chilies, drained
1/3 cup lime juice
2 tablespoons white vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
2 garlic cloves, minced
1 teaspoon grated lime peel
1/2 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
2 cups frozen corn, thawed
1 can (16 ounces) vegetarian refried beans
1 medium cucumber, peeled, seeded and diced
3/4 cup salsa
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
8 flour tortillas (8 inches), warmed

Directions

In a large resealable plastic bag, combine the first eight ingredients; add black beans and corn. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Place beans and corn in a large microwave-safe dish. Add the refried beans, cucumber, salsa, onions and cilantro. Cover and microwave on high for 5-6 minutes or until heated through.

Spoon about 3/4 cup down the center of each tortilla. Fold ends and sides over filling and roll up. Yield: 8 servings.

Nutrition Facts: 1 burrito equals 305 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 825 mg sodium, 56 g carbohydrate, 8 g fiber, 12 g protein.
Diabetic Exchanges: 3 starch, 1 lean meat.

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Made March 8. I'm not sure what attracted me to this recipe, but I'm so glad it did! This recipe is so delicious! The flavors blend in a surprising way. I did find it had a little bite from the salsa, but once I added sour cream it took the spice out and added creamy sweetness!! Everyone enjoyed it. The best part is that it is so low in points that I can eat almost as many as I want. I preferred it in a taco shell over a flour tortilla with a tablespoon of sour cream and some shredded lettuce.

The recipe calls for a 3/4c scoop per tortilla, but I found that 1/4 c. was just right.

I also really like that this a microwave prepared dish, so once you put it all together it goes to the table quickly. The recipe says to marinade overnight, but I just put it together early in the morning and let it marinade for the day (about 8 hours).