Makes 6 servings
Preparation time: 10 minutes
Cook time: 10 minutes
| 8 oz. |
snapper; may substitute bass or scallops |
| 1 Tbsp. |
olive oil |
| 1 |
medium onion, sliced |
| 1 |
red or yellow pepper, sliced |
| 4 |
cloves garlic, sliced |
| 1 Tbsp. |
oregano |
| 1 |
small can black olives, sliced |
| 1 15.5-oz. can |
black beans, rinsed and drained |
| 1 tsp. |
black pepper |
| 1 Tbsp. |
lime juice |
| 6 |
whole wheat 12" tortillas, warmed in low oven |
- Season fish with salt and pepper.
- Heat olive oil and saute pepper, onion, garlic and oregano. Then put in bowl.
- Saute fish until cooked through, then flake into small pieces.
- Fold beans and olives into the fish and heat through. Add fish mixture to vegetables and sprinkle with lime juice.
- To make burrito, place mixture in center of burrito with condiments, fold two opposite sides in and roll.
- Suggested condiments include salsa, no fat sour cream, shredded cabbage, diced tomatoes and sliced avocadoes.
- Serve with baked tortilla chips.
Per serving:
Per serving: 253 calories, 19g protein, 35g carbohydrate, 4g fat, 1g saturated fat, 19mg cholesterol, 15g fiber, 680mg sodium.
| The seasoned cook may easily accommodate both vegetarians and meat lovers by serving buffet style. Serve fish separately and offer more choices to include round steak, chicken, shrimp or tofu. In place of meat, substitute one 8-oz. can of corn to the vegetable mixture. Part of the fun is having everyone fill his or her own burrito! |
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