Side Pannel
Bean Burritos #4
Ingredients List
- 2 ts Olive oil
- 1 sm Green pepper; diced
- 2 sm Onions; sliced thin
- 2 Cloves garlic; minced
- 1 1/4 c Water
- 2 c Pinto beans
- 3 tb Tomato paste
- 1/2 ts Cumin
- 1/2 ts Chili powder
- 8 Tortillas; 7" in diameter
- 1/2 c Monterey jack cheese;
- -Shredded
Directions
Preheat oven at 350. Prepare a 11 x 7" pan with cooking spray. In a
skillet, heat oil over moderate heat. Add pepper, onions, and garlic and
cook, covered, stirring occasionally, for 5 minutes or until onions are
lightly browned. Add 3/4 cup water and cook, uncovered, another 5 minutes
or until vegetables are very soft and almost all liquid has evaporated. Add
beans, tomato paste, cumin, chili powder, and remaining 1/2 cup water and
cook, covered, stirring occasionally, for 5 minutes. With a potato masher
or spoon, mash mixture until smooth. Place 2 tablespoons of bean mixture on
each tortilla and sprinkle with 1 tablespoon of the cheese. Roll up the
tortillas and place them, seam side down, in a single layer in prepared
pan. Using a pastry brush, brush each tortilla with a little water. Cover
the dish with aluminum foil and bake for 15 minutes or until tortillas are
piping hot.
skillet, heat oil over moderate heat. Add pepper, onions, and garlic and
cook, covered, stirring occasionally, for 5 minutes or until onions are
lightly browned. Add 3/4 cup water and cook, uncovered, another 5 minutes
or until vegetables are very soft and almost all liquid has evaporated. Add
beans, tomato paste, cumin, chili powder, and remaining 1/2 cup water and
cook, covered, stirring occasionally, for 5 minutes. With a potato masher
or spoon, mash mixture until smooth. Place 2 tablespoons of bean mixture on
each tortilla and sprinkle with 1 tablespoon of the cheese. Roll up the
tortillas and place them, seam side down, in a single layer in prepared
pan. Using a pastry brush, brush each tortilla with a little water. Cover
the dish with aluminum foil and bake for 15 minutes or until tortillas are
piping hot.
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