Crispy Bean Burritos

By Chez_Alexander

Ingredients

• 1 TBS canola oil
• 1/2 cup thinly sliced green onions (4)
• 1/2 jalapeno pepper, seeded, minced
• 3 cloves garlic, minced
• 1 can (15 oz) pinto beans, rinsed and drained
• 1 cup corn
• 1 cup cooked white rice
• 3 ounces Cotija or queso fresco cheese, crumbled, or Monterey Jack cheese, shredded
• 12 sheets frozen phyllo dough (14x9-inch rectangles), thawed
• Butter-flavor nonstick cooking spray

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 400 degrees F.

2. In a medium saucepan heat oil over medium heat. Add the 1/2 cup green onions, jalapeno, and the garlic; cook about 3 minutes or just until green onions are tender, stirring occasionally. Remove from heat. Stir in beans, corn, rice, and cheese. Set aside.

3. Unroll phyllo dough; remove one sheet of the phyllo dough and place on a flat surface. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly coat the phyllo sheet with cooking spray. Lay another sheet of phyllo dough on top of the first sheet and lightly coat with cooking spray. Repeat with two more sheets to make a stack of four sheets. Repeat with the remaining phyllo sheets to make two more stacks. Cut each phyllo stack in half crosswise to make six stacks total (each 9x7 inches).

4. To assemble burritos, spoon about 2/3 cup of the bean mixture along one long side of each phyllo stack, leaving about 1 1/2 inches of space on each end. Fold short sides up and over filling; roll up phyllo around filling, starting at the long side. Place burritos, seam sides down, on a large baking sheet. Coat tops of burritos with cooking spray.

5. Bake about 20 minutes or until tops are golden brown and filling is heated through. Serve with sour cream and additional sliced green onions for garnish.

Makes 6 burritos. Each burrito = 9 Weight Watchers points.