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News / Life / Food

Simple vegetarian dinner flavorful

By Linda Gassenheimer, Tribune News Service
Published: April 24, 2024, 6:04am

Black beans, vegetables and whole wheat tortillas come together in this simple vegetarian dinner.

Jicama is a root with a thin tan-colored skin that looks like a turnip. When peeled, it’s crisp and juicy. In Mexico it’s eaten raw, seasoned with a little lemon juice. Once peeled, cut or sliced, it retains its texture and color.

Helpful Hints:

Red kidney beans can be used instead of black beans.

Shredded Mexican-style reduced-fat cheese can be used instead of reduced-fat Monterey Jack cheese.

Countdown:

Prepare jicama sticks.

Make burrito.

Black Bean Burrito

Yield 2 servings. Recipe by Linda Gassenheimer.

3/4 cup nonfat ricotta cheese

1 tablespoon skim milk

1/3 cup chopped red onion

1 teaspoon ground cumin

1 tablespoon ground coriander

1 cup rinsed and drained, canned, no-salt-added, black beans

1/2 cup shredded reduced-fat Monterey Jack cheese, divided use

Two 8-inch whole wheat tortillas

2 small tomatoes, sliced

Mix ricotta cheese, skim milk, onion, ground cumin and ground coriander together. Add the black beans and 1/4 cup Monterey Jack cheese. Mix well. Wrap tortillas in a paper towel and warm in a microwave oven for 10 seconds or place them unwrapped in a toaster oven 20 seconds. This will make them easier to roll. Place the tortillas on a countertop and spread tortillas with the ricotta mixture. Roll up the tortillas and place on a microwave-safe plate. Sprinkle remaining 1/4 cup cheese over the tortillas. Microwave 1 minute on high or until cheese melts. Cut in half crosswise and serve sliced tomatoes on the side.

Jicama Sticks

Yield 2 servings.

1 small jicama (about 1 1/2-cups peeled and cut into sticks)

1 tablespoon lemon juice

Several lettuce leaves

Peel jicama. Cut into 2, 1/2-inch slices. Cut the slices into 1/2 inch sticks. Toss with lemon juice. Place lettuce on four dinner plates. Add the jicama slices.

Per serving for complete meal: Total Calories 440, Total Fat 9 g, Saturated Fat 4.8 g, Monounsaturated Fat 1.9 g, Sodium 540 mg, Cholesterol 20 mg, Total Carbohydrate 60 g, Fiber 18 g, Sugars 11 g, Protein 28 g, Potassium 1195 mg, Phosphorus 580 mg, 1/2 carbohydrate, 2 non starchy vegetable, 2 lean protein, 1/2 fat

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