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Bean burritos
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| Artist: |
_ |
| Categories: |
Central American, Entrees, Mexican, North American, South American |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 2/3
| cup | Drained, cooked beans | | | -- pinto, pink or kidney | | 1/2
| cup | Finely chopped tomato | | | -- (peeled) | | 1/4
| cup | Chopped green pepper | | 1/4
| cup | Chopped onion | | 2
| tbsp | Diced green chilies | | 1
| small | Garlic clove, minced | | 2
| tbsp | Oil | | 1/2
| cup | Shredded Monterey Jack | | 1/4
| tsp | Salt | | | Bottled hot pepper sauce | | 6
| | Flour tortillas (about 8") | | | Taco sauce | | | Dairy sour cream (optional) | | | Tomato wedges (optional) |
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Procedures:
| 1 | Mash drained beans. | | 2 | Saute chopped tomato, green pepper onion, chilies and garlic in oil. | | 3 | Add mashed beans, cheese, salt and hot pepper sauce to taste, heat thoroughly. | | 4 | Wrap tortillas in foil and heat at 350°F. | | 5 | 10 minutes. | | 6 | (or, loosely wrap in plastic wrap or waxed paper and microwave at high 30 to 40 seconds). | | 7 | Place about ?cup bean mixture along center of each tortilla and roll up. | | 8 | Serve with taco sauce or top each with sour cream and tomato wedge. | | 9 | Serve warm. | | 10 | Makes 6 servings. |
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