Categories: Appetizers- Snacks
Ingredients
- 1 to 2 fresh jalapeno peppers, seeded and chopped
- 1 tsp. ground cumin
- 1 tsp. olive or cooking oil
- 1 15 oz. can light red kidney beans, rinsed and drained
- 1/2 cup reduced-sodium chicken broth
- 8 7-inch flour tortillas
- 6 oz. reduced-fat cream cheese (Neufchatel), softened
- 1 large cucumber, cut into thin strips (2 cups)
- 1 small red sweet pepper, cut into thin strips (1/2 cup)
- 1/2 cup snipped fresh cilantro
- Salsa
- Cilantro sprigs (optional)
Directions
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In a large nonstick skillet cook jalapenos and cumin in hot oil for 1 minute, stirring often.
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Add beans, cook and stir for 4 minutes. Stir in broth; simmer, uncovered, for 10 minutes, stirring often. Set aside.
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Meanwhile, wrap tortillas in foil; heat in a 350 degree oven for 10 minutes. (when ready to fill tortillas, remove only half of them at a time, keeping remaining ones warm in the oven.)
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For each burrito, spread 4 to 5 tsp. of the softened cream cheese on a tortilla; spoon 2 Tbsp. of the bean mixture on top, just below the center of the tortilla. Top with cucumber, red sweet pepper strips, and cilantro.
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Fold in sides until they meet; roll up. Cut each burrito in half; sere with additional cilantro.
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makes 16 appetizer-size burritos.