Recipe by Little Bee
I got these from Razzle Dazzle Recipes and they are delicious and fairly low fat. I modified a few ingredients to suit our tastes and you can serve them with whatever garnish you like.
Top Review by lesliecoy
I had made a BIG pot of Pintos - so went looking of something to do with them and found your recipe Little Bee.
Since my pintos had been cooked with chilies, cumin, onions and bell peppers, I was not sure how much of the same things to add to make this recipe - but I went for it.
And my flour tortillas were the small variety.... so, I added the 3 tsp of bean mixture and ended up rolling the burritos instead of making neat little packets.
Grated Cheddar over all and covered with foil and followed the recipe.
To serve I topped with some sour cream and hot salsa with a salad topped with Salsa Ranch Dressing.
- 2 tablespoons olive oil
- 1 onion, chopped fine
- 4 cloves garlic, minced
- 2 (14 ounce) cans black beans or 2 (14 ounce) cans pinto beans, rinsed and drained (or mix if you like)
- 1 cup tomato sauce
- 2 teaspoons ground cumin
- 1 dash chili powder (optional)
- 1 (4 ounce) canchopped green chilies
- 12 7-inch flour tortillas or 12 8-inch flour tortillas, warmed
- 1 1⁄2 cups grated reduced-fat cheddar cheese or 1 1⁄2 cups reduced-fat monterey jack cheese
- low-fat sour cream (to garnish)
- green onion, choppped (to garnish)
- salsa (to garnish)
Directions See How It's Made
- To make the filling:.
- In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with a potato masher.
- Add the tomato sauce, the cumin, the chilies, chili powder, and salt and black pepper to taste, simmer the mixture, stirring, for 5-7 minutes, or until it is slightly thickened.
- Working with 1 warmed tortilla at a time (keep the others covered while working with each) spread about 3 tablespoons of the filling down the center of each tortilla.
- Working from the sides fold in the ends and then roll the tortillas enclosing the filling.
- Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F oven for 10-12 minutes.
- Sprinkle with green onions and serve with sour cream and salsa.