BLACK BEAN BURRITOS

[Guest guest]

From Tip World

 

Tanaista

 

Vegans: there is cheese indicated...you may substitute as you wish with

Vegan cheeses...I know very little about them >

 

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TODAY'S RECIPE: BLACK BEAN BURRITOS

 

 

My friend Katy passed along this recipe, which has quickly become a

staple dinner item in our household. These burritos have many

benefits: They're quick, they're healthful, and they're delicious. If

you prefer, you can use fat-free tortillas. You can also use pinto

beans in place of black beans, or a mixture of the two. Makes 10. Per

burrito: 448 cal, 5.3 gm fat, 5 mg cholesterol, 70.3 gm carbohydrates,

13.5 gm fiber, 25.8 gm protein, 377 mg sodium.

 

10 tortillas, soft-taco size

4 cups black beans or pinto beans (2 16-ounce cans)

4-ounce jar chopped green chilies

Salt and pepper

2 cups cheddar cheese, shredded

1 cup salsa

 

Preheat oven to 350 degrees. Heat tortillas in microwave per package

directions.

 

Using a mixer, food processor, or potato masher, mash beans, chilies,

salt, and pepper to desired consistency.

 

Spread 1/2 cup salsa in the bottom of a 13-inch x 9-inch baking pan.

Spread 2 tablespoons of bean mixture across a tortilla; sprinkle with

cheese and salsa. Roll up tortilla, leaving ends open, and place in

baking dish, seam side down. Repeat with remaining tortillas.

 

Spread remaining salsa over burritos; sprinkle with remaining cheese.

Bake 20 minutes, until heated through.

 

 

 

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