Curried Kidney Bean Burritos

One word describes this recipe, yum! I'm a huge fan of 1 pot recipes where you throw everything in and, poof, it's done. Hence my obsession with soups. I found this Curried Kidney Bean Burrito recipe out of my Cooking Light Complete Cookbook. And I was super excited when I found whole wheat tortillas at Target that only have 80 cals a piece, instead of the regular 130 calories for most whole wheat tortillas. So here it is:

1 tablespoon olive oil
1 1/2 cups finely chopped onion
1 tablespoon chopped jalapeno pepper (I actually didn't use this because I didn't have one on hand, instead I used Southwest style diced tomatoes that added a kick)
1 teaspoon sugar (again, I don't have sugar but I used a Truvia packet)
1/2 teaspoon curry powder
1 can diced tomatoes, drained
1 can kidney beans, rinsed and drained
1 can corn (I added this to mine, the recipe doesn't call for it)
1 tablespoon minced fresh cilantro
Whole wheat tortillas
Monterery Jack cheese (I added this too)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, saute until lightly browned. Add jalapeno, sugar, curry and tomatoes; cover, reduce heat and simmer 10 minutes. Add beans; cover and cook until thoroughly heated, stirring occasionally. Remove from heat, stir in cilantro.
2. Warm tortillas according to package directions. Spoon 1 1/4 cups bean mixture down center of each tortilla (add cheese if desired) and roll up.

Enjoy!!!