Black Bean Burritos

Ingredients:1 tbsp olive oil

1 ½ cups chopped yellow onion

1 green bell pepper, finely chopped

1 cup canned fire roasted tomatoes or 1 cup tomato sauce

1 Tbsp chopped garlic

1 Bay leaf

1 tsp chili powder

1 tsp ground cumin

½ tsp dried oregano

1 tsp salt + additional to taste

1 cup fat-free, low sodium chicken broth

2 cans low-sodium black beans, drained

1 Tbsp balsamic vinegar

2 Tbsps chopped fresh cilantro

Ground black pepper to taste

1 tsp red chili flakes (optional)

Whole grain tortillas (7”)

shredded reduced fat cheddar

Tomato salsa
Directions:Add the olive oil to a 3 quart sauce pan over medium heat.   Add the onion and the bell pepper and cook for about 5 mins or until soft. Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano and 1 tsp salt, and simmer for about 3 minutes.

Carefully add broth and beans. Bring to a boil, reduce the heat to low and simmer for about 10-15 minutes, stirring regularly, until the mixture is thickened and most of the broth has been evaporated. Remove from heat and discard the bay leaf, stir in the vinegar and cilantro. Season to taste with salt, black pepper and chili flakes, if desired.

Transfer the tortillas one at a time to a nonstick skillet over low heat and heat them for several seconds on each side to soften and warm them.   Transfer them to your work surface.

Sprinkle each warm tortilla with 2 Tbsps of the cheese and ½ cup of the filling in the center of the tortilla.   Wrap the ends over and roll up to seal all edges.   Serve with Salsa on top.

Serving size: ½ cup