Black Bean Burritos #3
INGREDIENTS:
1/3 c Fatfree refried black beans
-or reconsituted Fantastic
-Brand dry black bean flakes
1/2 oz Nonfat Cheddar-style soy
-cheese
1 tb Chopped onion
1 tb Salsa; optional
1 8-inch fatfree flour or
-whole wheat tortilla (I use
-Cedarlane Brand WW
-tortillas)
1/3 c Fatfree refried black beans
-or reconsituted Fantastic
-Brand dry black bean flakes
1/2 oz Nonfat Cheddar-style soy
-cheese
1 tb Chopped onion
1 tb Salsa; optional
1 8-inch fatfree flour or
-whole wheat tortilla (I use
-Cedarlane Brand WW
-tortillas)
Heat a nonstick skillet over medium heat. Soften the tortilla by placing it in the heated pan for 30 seconds. Spread the beans on the tortilla in a strip about 2" wide and to within 1" of the other two edges. Top with a strip of cheese, the onion and salsa. Fold the left and right edges over to make it into a burrito shape. Place seam side down in the skillet. (Do not use Pam.)
"Fry" for 3 minutes until the bottom is brown in the middle (actually the only part touching the pan, since the tortilla curls up a bit). Turn carefully with a spatula and cook on the other side for 3-5 minutes more until it is nice and browned on the bottom. Serve with additional salsa, if desired.
If you use a can of beans, you would get 4 servings. This travels real well to work or school wrapped in wax paper or a wax paper bag and can be eaten cold, at room temperature, or heated for 30 seconds in the microwave. Do not nuke too long or covered in plastic wrap or it will become too soft or tough.
FATFREE DIGEST V96 #40