Cooking

Double-Bean Burritos

Filed Under: Cooking

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Double-Bean Burritos

Calories 782 kcal
Author Cooking Light , MARCH 2005

Ingredients

  • 3 1/2 ounces boil-in-bag brown rice
  • 1 cup chunky bottled salsa
  • 15 ounces black beans -- rinsed and drained
  • 6 10-inch flour tortillas
  • 6 tablespoons bean dip -- such as Frito Lay
  • 3/4 cup shredded Monterey Jack cheese with jalapeño peppers -- 3 ounces
  • 1 peeled avocado -- cut into 6 slices
  • 12 cilantro sprigs
  • 6 lime wedges -- optional

Instructions

  1. Cook rice according to package directions, omitting salt and fat.
  2. While rice cooks, combine salsa and black beans in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated. Stack tortillas; wrap stack in damp paper towels. Microwave at high 25 seconds or until warm.
  3. Spread 1 tablespoon bean dip over each tortilla; top each tortilla with 1/4 cup rice, 1/3 cup black bean mixture, 2 tablespoons cheese, 1 avocado slice, and 2 cilantro sprigs; roll up. Serve with lime wedges, if desired.

Creamy Potato-and-Leek Soup

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Creamy Potato-and-Leek Soup

Servings 6
Calories 106 kcal

Ingredients

  • 1 Tbs canola oil
  • 6 cups Leeks thinly sliced
  • 8 oz Red Potato quartered and thinly sliced (about 1 1/2 cups)
  • 1 cup chopped fresh parsley divided
  • 1 tsp chopped fresh thyme
  • 3/4 tsp salt
  • 1 bay leaf
  • 4 cups water
  • 1 cup Tofu Firm
  • 1/8 tsp black pepper

Instructions

  1. Heat oil in a large Dutch oven over medium-high heat. Add leek, and sauté 5 minutes. Reduce heat to medium; add potato, 1/2 cup parsley, thyme, salt, and bay leaf. Cook 15 minutes, stirring occasionally. Add water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Discard bay leaf.
  2. Combine 2 cups potato mixture and tofu in a blender or food processor, and process until smooth. Return the puréed potato mixture to pan. Stir in 1/2 cup parsley and pepper. Cook for 5 minutes or until thoroughly heated.

Creamy Cajun Shrimp Linguine

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Creamy Cajun Shrimp Linguine

Servings 4
Calories 173 kcal

Ingredients

  • 1 cup water
  • 1 can fat-free (14-ounce) less-sodium chicken broth
  • 6 oz uncooked linguine
  • 1 lb medium shrimp peeled and deveined
  • 1 1/2 Tbs butter
  • 1 package presliced mushrooms (8-ounce)
  • 1 large red bell pepper cut into (1/4-inch-thick) slices
  • 2 tsp all-purpose flour
  • 1 tsp Cajun seasoning
  • 1/4 tsp salt
  • 2/3 cup half-and-half
  • 1/4 cup chopped fresh flat-leaf parsley

Instructions

  1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
  2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.