Floridanative's Pinto Bean Burritos |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the back of the pinto bean can, these have great flavor and are easy to make for a quick week night dinner. While we like these burritos as written (though I add more green chilies), you can spice these up by adding 1/8 teaspoon ground red pepper, 2 teaspoons hot sauce, or minced ancho chilies, depending on your preference. These burritos are also good with black beans, or a mix of both black and pinto beans. Ingredients:
1 medium onion, finely chopped |
4 garlic cloves, minced |
2 tablespoons extra virgin olive oil |
1 (15 ounce) can organic pinto beans, drained and rinsed |
2 tablespoons canned green chilies, chopped (i use the whole small can) |
1 tablespoon dried chili powder |
1/2 teaspoon ground cumin |
2 cups shredded low-fat cheese (jack, pepper jack, cheddar or a mixture) |
1 cup prepared organic salsa |
8 large organic whole grain soft tortillas |
canola cooking spray (for casserole dish) |
Directions:
1. Preheat oven to 350°F.
2. In a large sauce pan over medium heat, saute onion and garlic in oil until soft.
3. Add beans, chilies and seasonings. Mix and mash the beans somewhat to the desired consistency.
4. Remove from heat; spread beans, cheese and salsa in the middle of each tortilla. (I use about 2/3 cup beans and about 1/4 cup cheese per tortilla so they roll up nicely).
5. Roll up tortillas and place in 7 x 11 or 9 x 13 ovenproof casserole dish, lightly sprayed with oil.
6. Cover with foil and bake at 350F for 15 minutes. Serve.
7. NOTE: I put additional salsa and cheese on top before baking ~ we like our burritos extra cheesy!
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