Black Bean and Veggie Burritos

From 1,000 Lowfat Recipes by Terry Blonder Golson. Per Serving: Calories 308; Protein 13g; Fat 9g (Saturated 3g); Carbohydrates 46g, Fiber 9g, Sodium 286mg, 6-8 WW points depending on brand of cheese and tortillas.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  tablespoon  vegetable oil
• 1  cup  chopped onion
• 2  garlic cloves, chopped
• 1  cup frozen corn, thawed
• 1  carrot, diced
• 1⁄4 cup water
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1⁄2 cup  enchilada sauce (mild or medium)
• 2  scallions, sliced
• 2  cups  cooked black beans, drained and rinsed
• 1⁄2 teaspoon kosher salt
• 1⁄2 cup  shredded low-fat monterey jack pepper cheese
• 6  large flour tortillas

Directions

1. Heat oil in a large nonstick skillet.
2. Saute the onions and garlic over moderate heat for about 5 minutes, keep covered between stirrings.
3. Add corn, carrots, and water.
4. Cover and cook for another 5 minutes, until carrots are soft.
5. Squeeze excess water out of spinach, then place in pan.
6. Add enchilada sauce, scallins, beans, and salt.
7. Heat until all ingredients are hot, then stir in cheese.
8. Warm tortillas.
9. Place 1/6 of filling in each tortilla, roll, and serve.