CORN & BEAN BURRITOS

1 Can (4 oz) Green Chilies, diced 1/3 Cup Lime Juice 2 Tablespoons White Vinegar 2 Tablespoons Honey 2 Teaspoons Dijon Mustard 2 Garlic Cloves, minced 1 Teaspoon Lime Peel, grated 1/2 Teaspoon Cumin, ground

1 Can (15 OZ) Black Beans, rinsed and drained 1 10 OZ Package Frozen Corn 1 Can (16 OZ) Vegetarian Refried Beans 1 Cucumber, peeled, seeded and diced 3/4 Cup Salsa 1/4 Cup Green Onions, chopped 2 Tablespoons Cilantro or Parsley 8 Flour Tortillas (8"), warmed

In a large plastic bag, combine the first 8 ingredients. Add the black beans and corn. Seal the bag, turn to coat and refrigerate overnight. Drain and discard marinade. Place the mixture in a large microwave safe dish. Add the next 5 ingredients, cover and microwave on high for 6 minutes or until heated through. Spoon 3/4 cup down each tortilla. Fold ends and sides and serve.

SERVINGS 8; CALORIES 305; FAT 4 g; PROTEIN 12 g; CARBS 56 g; FIBER 8 g; CHOL 0 mg; SODIUM 825 mg SERVING SIZE= 1 Burrito Exchanges: 3 Carb; 1 Protein

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Updated 12/7/99