Preparation time: 25 minutes

2 cans (15 ounces each) black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup cooked rice
16 ounces mild picante sauce
1/4 teaspoon lime juice
1/4 teaspoon ground cumin
10 (8-inch) flour tortillas
Fat-free sour cream (optional)

Place beans in a nonstick skillet over medium heat. Mash about half of the beans with a fork or the back of a spoon. Add corn, rice, picante sauce, lime juice, and cumin. Stir to combine. Cook over medium heat, stirring frequently, until hot and bubbly.

Warm tortillas, if desired. Spoon 1/2 cup bean mixture down the center of each flour tortilla. Fold tortilla around filling. Top with a dollop of fat-free sour cream if desired.

Bean filling can be made ahead and frozen or refrigerated until serving time. Warm over low-medium heat on the stove or in the microwave.

Yield: 10 burritos
Serving Size: 1 burrito

Nutrition Facts

Per Serving:
Calories: 340
Carbohydrate: 66 g
Protein: 10 g
Fat: 4 g
Saturated fat: <1 g
Sodium: 995 mg*
Fiber: 5 g
Exchanges per serving: 4 starch, 1 fat
Carbohydrate choices: 4 1/2

*This recipe may not be suitable for people who need to limit their sodium intake.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com