Prep 10 mins
Cook 15 mins
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.
- 29.58 ml olive oil
- 1 onion, chopped fine
- 4 clove garlic, minced
- 2 (793.78 g) can black beans or 2 (793.78 g) can pinto beans, rinsed and drained (or mix if you like)
- 236.59 ml tomato sauce
- 9.85 ml ground cumin
- 0.25 ml chili powder (optional)
- 113.39 g canchopped green chilies
- 12 7-inch flour tortillas or 12 8-inch flour tortillas, warmed
- 354.88 ml grated reduced-fat cheddar cheese or 354.88 ml reduced-fat monterey jack cheese
- low-fat sour cream (to garnish)
- green onion, choppped (to garnish)
- salsa (to garnish)
- 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.
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.
I am planning on making a batch of these and freezing them for my husband's lunches. SO fast, easy, and good! I used the mix of pinto and black beans and used only half of the chilies to be sure not to make them too hot, but they weren't so next time I'll put it all in. I love a quick meal like this! My 4 year old that doesn't eat anything even liked it.
These were really good. I used 1 can low fat refried beans and 1 can kidney beans. I didn't have any tomato sauce so used 1 cup salsa. Cut the cumin down to 1/2 tsp for wimpy DH. Used taco cheese, the kind with spices, on top and served with green onions, diced fresh tomatoes and sour cream. And rooster sauce for those of us who aren't wimpy. DH thought they should have had taco meat instead of the whole beans but I made this recipe because it was meatless (and so was I).