| Vegetable Burritos (3 Pts)
1 teaspoon of grated lime peel
1/3 cup lime juice
2 tablespoons of distilled white vinegar
1 tablespoon of honey
2 teaspoons of Dijon mustard
1 teaspoon of ground cumin
2 cloves garlic, minced or pressed
1 fresh jalapeno chile, seeded and minced
1 1/2 cups fresh-cut yellow or white corn kernels
2 cups cooked ; about 1 cup dry red kidney beans, drained and rinsed
1 medium size cucumber ; about 8oz. peeled seeded and finely chopped
1/2 cup sliced green onions
2 tablespoons of minced cilantro
8 warm tortillas, store bought or make your own |
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To prepare lime marinade, in a nonmetal bowl, stir together lime peel, lime juice, vinegar, honey, mustard, cumin, garlic, and chile. Pour into a large (1 gallon) heavy-duty resealable plastic bag or large nonmetal bowl. Add corn, beans, cucumber, onions, and cilantro. Seal bag; rotate to mix vegetables ( or mix vegetables in bowl, then cover airtight). Refrigerate for at least 20 minutes or up to 4 hours, rotate bag (or stir vegetables in bowl) occasionally. Scoop out corn mixture with a slotted spoon; drain (discard marinade), then divide equally among tortillas. Roll up tortillas to enclose filling.
Per serving: 189 calories ( 15% calories from fat), 3 g. total fat,0.4 g. sat. fat, 0 chol., 256 mg. sodium, 34 g. carbo., 4 g.fiber, 7 g. protein, 68 mg. calcium, 2 mg. iron
Marinate the vegetables for 4 hours to give them a richer, more intense lime flavor
Found on The Chef-World Wide Recipes
MC Formatted by Mary [mnmpoms@ponyexpress.net] |
