• 1 to 2 fresh jalapeno peppers, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon olive oil or cooking oil
  • 1 15-ounce can light red kidney beans, rinsed and drained
  • 1/2 cup reduced-sodium chicken broth
  • 8 7-inch flour tortillas
  • 6 ounces reduced-fat cream cheese (Neufchatel), softened
  • 1 large cucumber, halved lengthwise and crosswise and seeded (2 cups)
  • 1 small red sweet pepper, cut into thin strips (1/2 cup)
  • 1/2 cupsnipped fresh cilantro
  • Salsa
  • Cilantro sprigs and red chili pepper slices (optional)



1. Cook and stir jalapenos and cumin in hot oil in a large nonstick skillet for 1 minute. Add beans; cook and stir for 4 minutes. Stir in broth and simmer, uncovered, for 10 minutes, stirring often. Set aside.


2. Meanwhile, wrap tortillas in foil; heat in a 350 degree F oven for 10 minutes.


3. Spread 4 to 5 teaspoons of the softened cream cheese on each warm tortilla; spoon 2 tablespoons of the bean mixture on top of the cream cheese layer, just below the center of each tortilla. Top with cucumber, sweet pepper, and snipped cilantro.


4. Fold in tortilla sides; roll up. Cut each burrito in half; serve with salsa. If desired, garnish serving plate with cilantro sprigs and chili pepper slices. Makes 16.
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