Bean Burrito Recipe
Healthy Bean Burrito Recipe
These are nothing like the heavy, fried burritos available from fast food
outlets, but they are quick to make, and kids like them even better.
- 2 cups (or 2 15 oz. cans) cooked, drained pinto beans
- 1 cup (or 1 15 oz. can) cooked, drained kidney or black beans
- 1 cup (or 1 15 oz. can) pitted, drained black olives
- 4 large carrots (preferably organically grown)
- 1 lb. Monterey Jack cheese
- 1 dozen burrito size flour tortillas
- virgin olive oil
- Preheat the oven to 350°F
- Lightly coat surface of large shallow baking pan with oil
- Mash beans and olives together or coarsely grind in food processor
- Wash carrots with scrub brush and grate (do not peel)
- Grate cheese
To assemble burritos, lay out 1 tortilla on a clean, flat surface. Place
about 4 tablespoons of bean mixture on section of tortilla nearest you towards
the center.
- Cover with about 2 tbsp. cheese and 2 tbsp. grated carrot
- Fold edge of tortilla nearest you over filling
- Fold sides in and roll up to make a log shape
- Place in oiled pan
- Repeat until filling is used up, packing the burritos close together in
the pan
- Lightly oil the exposed surfaces of the burritos with oil, using a brush
or the palm of your hand
- Place on center rack of oven and bake until golden, approximately 40 minutes
- Serve with salsa and green salad
Makes 10-12 large burritos!
|
