Recipe: Spa Burrito

From Executive Chef William Mendez at New Age Health Spa in Neversink, New York

Makes 8 servings, 239 calories per serving

Ingredients:

2 cups boiled and pureed black beans

1 cup sliced red bell pepper

1 cup sliced green bell pepper

4 chopped garlic cloves

2 cups julienned onion

2 cups medium diced or shredded zucchini

2⁄3 cup sweet corn kernels

2 cups medium diced tomato

1 teaspoon chili powder

1⁄4 teaspoon ground black pepper

1⁄2 teaspoon salt

2 cups part skim milk mozzarella cheese

8 low-fat refrigerated flour tortillas

Instructions for bean puree:

1. Drain cooked beans and place in food processor. Puree the beans on low until smooth. If beans are too dry, add a little water or lime juice to moisten them.

Instructions for vegetable mixture:

1. Heat a large saucepan over medium heat and spray with cooking spray.

2. Place peppers, onions and garlic in the pan, and sauté until soft.

3. Add tomato; cook an additional five minutes.

4. Add the zucchini, corn kernels, tomato and spices; sauté for another five minutes.

5. Remove from heat and set aside.

To build the burrito:

1. Place the tortilla on a flat surface and spread 1/4 cup of bean puree over the top.

2. Spoon about 1/3 cup of vegetable mixture over the tortilla and spread evenly.

3. Sprinkle 1/4 cup of cheese over the burrito filling and roll up.

4. Place the burrito on a baking sheet and heat in a 350°F oven for five minutes before serving.