Bean Burritos Supreme
Pinto beans, chili powder, and cumin make a scrumptious bean burrito.
Serves: 6 servings
- 1 3/4 cups cooked pinto beans, or 1 can (1 pound) pinto beans, rinsed and drained
- 2 teaspoons chili powder
- 1/4 teaspoon ground cumin
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped tomato
- 6 flour tortillas (8- to 10-inch rounds)
- 1/2 cup nonfat or light sour cream
- 1/2 cup shredded nonfat or reduced-fat Cheddar cheese
- 3/4 cup shredded lettuce
- Place the beans in a medium-sized bowl, and mash with a fork until slightly chunky. Stir in the chili powder and cumin, and set aside.
- Coat a large skillet with nonstick cooking spray, and add the onion and tomato. Place the pan over medium heat, cover, and cook, stirring occasionally, for about 5 minutes, or until the vegetables are soft.
- Add the beans to the skillet mixture, and cook uncovered, stirring constantly, until the beans are heated through and the mixture has the consistency of thick refried beans. Remove the skillet from the heat, cover to keep warm, and set aside.
- Heat the tortillas according to package directions. To assemble the burritos, lay a warm tortilla on a flat surface, and spoon 1/4 cup of the warm bean mixture along the right side of the tortilla. Top the bean mixture with 1 tablespoon of the sour cream, 1 tablespoon of the cheese, and 2 tablespoons of the lettuce.
- Fold the bottom edge of the tortilla up about 1 inch. (This fold will prevent the filling from falling out.) Then, beginning at the right edge, roll the tortilla up jelly-roll style.
- Transfer the tortilla to a serving platter, cover with aluminum foil, and place in a 200°F oven to keep warm. Repeat with the remaining tortillas, and serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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