4  10-inch flour tortillas
8 ounces lean ground beef
1 cup chopped onion
1  15-ounce can black beans, rinsed and drained
1  10-ounce can chopped tomatoes and green chili peppers, undrained
1 to 2 tsp. chili powder
2 Tabls. chopped green onion
1 recipe quick-to-fix Spanish rice ( optional)

Wrap tortillas in foil. heat in a 350 degree oven for 15 minutes to soften.
Make filling :  In a large skillet cook ground beef and onion  until meat is brown
and onion is tender. Drain off fat. Stir in beans, undrained tomatoes and chili
peppers, and chili powder. Bring to boiling; reduce heat. Simmer, uncovered,
for 5 minutes or to desired consistency.  set aside 1/4 cup filling.
For each burrito, spoon 1/4  of the remaining filling onto each tortilla
just below center. Fold plain side of tortilla over filling. Fold in the
opposite sides of the tortilla, just until they meet; roll up. Top with the
reserved filling. Sprinkle with green onion. If desried, serve with Quick-To-Fix
Rice. Makes 4 servings.

Nutrtition Facts per serving : 318 calories, 9 g total fat, ( 3 g saturated fat )
36 mg chloresterol, 755 mg sodium, 42 g carbohydrate, 7 g fiber, 21 g protein
Exchanges: 2 1/2 Starch, 2 Lean Meat, 1 vegetable

Quick Spanish Rice
Prepare 2 cups hot cooked rice. Stir in 1 cup chopped tomato and one 4 1/2 ounce
can diced green chili peppers; heat the mixture through. Makes 4 servings.
Nutrition Facts per serving: 120 calories, 1 g total fat, ( 0 g saturated fat )  0 g cholesterol,
84 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein
Exchanges: 1 1/2 starch
 
 
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