Add your favorite Mexican condiments to
these healthy burritos – salsa, chopped olives, sour cream,
fresh cilantro leaves.
Spicy
Black Bean Burritos
- 2 cups (from 16-ounce
bag) frozen vegetable combination (green beans, potatoes, onion
and red pepper)
1 tablespoon water
1 (15-ounce) can black or pinto beans, rinsed, drained
2 teaspoons chili powder
1/4 teaspoon garlic powder
6 (8-inch) flour tortillas, warmed
1/4 pound (1 cup (4 ounces) cheese, shredded
Salsa, if desired
Sour Cream
- Place vegetables and 1
tablespoon water in 12-inch nonstick skillet. Cover; cook over
medium-high heat, stirring occasionally, until vegetables are
tender (3 to 4 minutes).
- Stir in beans, chili powder
and garlic powder; continue cooking until heated through (1 to
2 minutes).
- To serve, spoon 1/2 cup
bean mixture onto center of each warmed tortilla; sprinkle with
about 2 tablespoons cheese. Fold two opposite edges of tortilla
to center, overlapping edges. Fold remaining open end of tortilla
toward opposite edge. Serve with salsa and sour cream, if desired.
Makes 6 burritos.
Tip: To warm flour tortillas,
wrap in damp paper towels and microwave on HIGH 10 to 15 seconds
for each tortilla.
Make-Ahead Tip: Prepare
and cook vegetable-bean mixture ahead of time. Cover; store refrigerated.
At serving time, place bean mixture into microwave-safe bowl.
cover with waxed paper. Microwave on MEDIUM (50%) power until
heated through (1 to 2 minutes). Continue as directed above.
loading
|
