In honor of my travel to Cozumel to partake in a healthy dosing of 140 miles (inNovember), I saw this recipe from Cooking Light and wanted to share it! As an athlete, heck, as a person living in today's busy world, we are all pressed for time. We run from one thing to the next attempting to fit everything into one day, and usually skimping on the things we really need like good food, time to relax and most importantly - SLEEP!
However, there are things we can do to make life easier. One of those things is cooking on the weekends. I love to do a Sunday afternoon cooking session that will produce at least two-three weekday meals. If I know I'm going to get tired of that meal, I'll freeze a bit of it for a later date. It's a great way to make sure nutritious food is on the table and it can even been pre-cut into portions so you don't overdo it. I might pair the recipe below with a big spinach salad (cherry tomatoes, feta cheese and lite Italian dressing), and a strawberries with angel food cake for dessert.
The nutrition information is included below. Enjoy!
This five-star burrito recipe is a reader favorite and sure to become one of your go-to weeknight meals.
Yield: 4 servings (serving size: 1 burrito)
1 (7-ounce) can chipotle chiles in adobo sauce
1/2 cup reduced-fat sour cream
1 (15-ounce) can black beans, rinsed, drained, and divided
1 cup frozen whole-kernel corn, thawed
4 (8-inch) flour tortillas
Cooking spray
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese
Preheat oven to 350°.
Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.
CALORIES 365 (29% from fat); FAT 11.7g (sat 5.8g,mono 2.8g,poly 0.8g); IRON 3.5mg; CHOLESTEROL 28mg; CALCIUM 311mg; CARBOHYDRATE 55.3g; SODIUM 893mg; PROTEIN 15.7g; FIBER 7.2g
Cooking Light, MARCH 2003
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