Bean Burritos Recipe
Would you like to try a highly appreciated Bean Burritos recipe? Mexican Bean Burritos makes a yummy Main Dish. I will look forward to your feedback.
Ingredients
2 teaspoons vegetable oil
1 small sweet green pepper, cored, seeded, and diced
2 green onions, including tops, thinly sliced
2 cloves garlic, minced
1 1/4 cups water
2 cups cooked pinto beans
3 tablespoons tomato paste
2 tablespoons canned chopped green chiiies
1/2 teaspoon each ground cumin and chili powder
8 flourtortillas, 7 inches in diameter
1/2 cup shredded low-fat Monterey Jack cheese
Optional garnishes:
1/2 cup Tomato Salsa or prepared salsa
1/2 cup plain nonfat yogurt
Directions
1 Preheat the oven to 350° F.
Lightly grease an 11"x 7" 1 x 2" baking dish and set aside.
In a 12 inch nonstick skillet, heat the oil over moderate heat.
Add the pepper, green onions, and garlic and cook, covered, stirring occasionally, for 5 minutes or until the onions are lightly browned.
Add 3/4 cup of the waterand cook, uncovered, another 5 minutes or until the vegetables are very soft and almost all the liquid has evaporated.
2 Add the beans, tomato paste, green chiiies, cumin, chili powder, and remaining 1/2 cup of waterand cook, covered, stirring occasionally, for 5 minutes.
With a potato masherorspoon, mash the mixture until smooth.
3 Place about 2 tablespoons of the bean mixture on each tortilla and sprinkle with 1 tablespoon of the cheese.
Roll up the tortillas and place them, seam side down, in a single layer in the prepared baking dish.
Using a pastry brush, brush each tortilla with a little water.
Cover the dish with aluminum foil and bake for 15 minutes or until the tortillas are piping hot.
Top with salsa and yogurt if desired.
Lightly grease an 11"x 7" 1 x 2" baking dish and set aside.
In a 12 inch nonstick skillet, heat the oil over moderate heat.
Add the pepper, green onions, and garlic and cook, covered, stirring occasionally, for 5 minutes or until the onions are lightly browned.
Add 3/4 cup of the waterand cook, uncovered, another 5 minutes or until the vegetables are very soft and almost all the liquid has evaporated.
2 Add the beans, tomato paste, green chiiies, cumin, chili powder, and remaining 1/2 cup of waterand cook, covered, stirring occasionally, for 5 minutes.
With a potato masherorspoon, mash the mixture until smooth.
3 Place about 2 tablespoons of the bean mixture on each tortilla and sprinkle with 1 tablespoon of the cheese.
Roll up the tortillas and place them, seam side down, in a single layer in the prepared baking dish.
Using a pastry brush, brush each tortilla with a little water.
Cover the dish with aluminum foil and bake for 15 minutes or until the tortillas are piping hot.
Top with salsa and yogurt if desired.
