Fresh Pico Burritos

Yeah, I just made that name up.  It makes them sound more special.  I don't speak Spanish and have no idea what pico means.  These burritos are deceptively simple, with the fresh pico de gallo they are more delicious than you'd expect, and they're even low fat.

1- 15 oz. can No Fat* Refried Beans

1- 15 oz. can Plain Black Beans, drained and rinsed.

Finely shredded Mexican or Pizza cheese.

Sour cream

Burrito tortilla wraps*

Fresh Pico de Gallo

Heat the refried beans, black beans and tortilla wraps according to the package directions.  

Place several spoonfuls of both the refried beans and black beans in the center of a warm tortilla, top with shredded cheese, pico de gallo  and sour cream.  Fold both ends of the tortillas up and fold the sides over.  

* I use No Fat beans instead of the Vegetarian because they contain only beans, and no oils, not for health reasons but because they taste better.

* I personally recommend not using any low fat tortillas, since they suck and always fall apart. 

Fresh Pico de Gallo

4 Roma or Plum tomatoes

1/2 of a Red Bell Pepper, approx. 1/4 cup finely diced

1 Red Chili Pepper, seeded and finely diced

1/2 c. Red Onion, diced

1/4 c. chopped fresh Cilantro

Juice of a lime wedge. (optional)

Mix all the Pico ingredients together in a bowl.  Leftovers can be kept covered in the fridge for  about a week.

For spicier Pico, try using hotter varieties of pepper, or chop up some of the seeds with the pepper.