Veggie burrito
4 Burritos
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried black beans; soaked overnight |
| 2 | mediums | Onions; quartered |
| 6 | Cloves garlic | |
| 4 | Jalapenos | |
| 2 | teaspoons | Salt |
| ¼ | cup | Fresh cilantro; chopped |
| 1 | Onion; cut in strips | |
| 1 | Bell pepper; cut in strips | |
| 1 | Zucchini; sliced | |
| 1 | tablespoon | Olive oil |
| 4 | 10\" warm flour tortillas | |
Directions
BURRITOS
Drain beans. Bring beans and water to cover to a boil in a Dutch oven; reduce heat and simmer 1 hour, adding water as needed. Process onions, garlic, jalapenos and 1 cup water in a processor until finely chopped. Add to beans and cook a half hour or until beans are tender.
Stir in salt and cilantro. Yield: 6 cups.
BURRITOS: Saute vegetables in olive oil until crisp-tender. Spoon vegetables evenly down centers of tortillas; top with ¼ cup black beans and roll up.
250 cal; 8 gr fat; 29% fat. Source: Southern Living. From: Waldine Van Geffen vghc42a@....
From the MM database of Judi M. Phelps jphelps@... or jphelps@...