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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed. Ingredients:
5 cups cooked pinto beans (or kidney beans) |
1/4 cup vegetable oil |
4 -5 garlic cloves, minced |
4 cups onions, chopped |
3 medium green peppers, chopped |
1 1/2 tablespoons ground cumin |
1/4 teaspoon cayenne |
1 tablespoon ground coriander |
1 cup corn |
1/2 cup black olives, chopped |
1 1/3 cups sharp cheddar cheese, grated |
salt |
12 wheat flour tortillas |
1 cup cheddar cheese, grated |
1 cup sour cream |
Directions:
1. Drain the cooked beans and save the liquid.
2. Saute the garlic and onions in oil for several minutes until onions are translucent.
3. Add the peppers and all of the spices and continue to saute until peppers are tender.
4. Cover the vegetables, remove from heat, and set aside.
5. Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
6. Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
7. Preheat oven to 400°F.
8. Place each tortilla flat on the counter.
9. Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
10. Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
11. Place the burritos, rolled edge down in an oiled baking pan.
12. Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
13. Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
14. Serve the burritos topped with sour cream.
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