Bean burritos #4

Yield: 4 Servings

Measure Ingredient
2 teaspoons Olive oil
1 small Green pepper; diced
2 smalls Onions; sliced thin
2 Cloves garlic; minced
1¼ cup Water
2 cups Pinto beans
3 tablespoons Tomato paste
½ teaspoon Cumin
½ teaspoon Chili powder
8 Tortillas; 7" in diameter
½ cup Monterey jack cheese; Shredded

Preheat oven at 350. Prepare a 11 x 7" pan with cooking spray. In a skillet, heat oil over moderate heat. Add pepper, onions, and garlic and cook, covered, stirring occasionally, for 5 minutes or until onions are lightly browned. Add ¾ cup water and cook, uncovered, another 5 minutes or until vegetables are very soft and almost all liquid has evaporated. Add beans, tomato paste, cumin, chili powder, and remaining ½ cup water and cook, covered, stirring occasionally, for 5 minutes. With a potato masher or spoon, mash mixture until smooth. Place 2 tablespoons of bean mixture on each tortilla and sprinkle with 1 tablespoon of the cheese. Roll up the tortillas and place them, seam side down, in a single layer in prepared pan. Using a pastry brush, brush each tortilla with a little water. Cover the dish with aluminum foil and bake for 15 minutes or until tortillas are piping hot.

Date: Tue, 11 Jun 1996 15:20:59 GMT From: beck4@... (Eileen & Bob Holze) Recipe By : Reader's Digest Live Longer Cookbook MC-Recipe Digest V1 #115

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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