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@...

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