Southwestern Baked Burritos combine the flavors of fire roasted tomatoes, corn, and spiced TSP and the freshness of cilantro all wrapped in a tortilla and baked til crispy on both sides. Serve the Southwestern Baked Burritos with Ranch Salsa Sauce: ½ cup ranch dressing & ½ cup medium chunky salsa, just mix and refrigerate for at least 30 minutes. This tangy sauce is also great with tortilla chips or drizzled over tacos.
Ingredients ¾ cup TSP
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1, 14.5 oz. can fire roasted diced tomatoes
1 tablespoon + 1 teaspoon vegetable oil
1 cup diced onion
1 cup frozen corn
1/3 cup chopped cilantro (optional)
2 cup shredded Colby jack8 (8-inch) wheat tortillas
Instructions Preheat oven to 350°F and grease a baking sheet. In a small bowl combine TSP, cumin, chili powder, garlic powder and tomatoes; let sit until TSP absorbs the liquid from the tomatoes. In a large nonstick skillet over medium high heat add 1 teaspoon oil and onions, sauté until edges are brown. Add spiced TSP and tomato mixture, and corn to the skillet. Reduce heat to medium and cook for 5 minutes until heated through and little liquid. Remove pan from the heat and let cool for at least 10 minutes. Stir in cilantro, if using, and cheese.Microwave on high for 20 seconds or until tortillas are warm and pliable. Add about 1/3 cup filling to tortilla and roll like a burrito. Place on prepared baking sheet, seam side down. Brush the top and sides with 1 tablespoon remaining oil. Bake 10 minutes, flip and bake 10 minutes more until browned on each side.
Notes Yield: 8 servings
Calories: 310, Total Fat14g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 670mg, Carbohydrates: 32g, Dietary Fiber: 4g. Sugar: 5g, Protein: 15g
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