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

1. In a large nonstick skillet cook jalapenos and cumin in hot oil for 1 minute, stirring often.

2. Add beans, cook and stir for 4 minutes. Stir in broth; simmer, uncovered, for 10 minutes, stirring often. Set aside.

3. 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.)

4. 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.

5. Fold in sides until they meet; roll up. Cut each burrito in half; sere with additional cilantro.

6. makes 16 appetizer-size burritos.

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