Meatless Burritos Recipe
- 3 (1 lb.) cans pinto or possibly kidney beans, undrained
- 4 c. onions, minced
- 5 cloves garlic, chopped
- 1/4 c. (or possibly less for less fat) vegetable oil
- 1 1/2 c. green peppers, minced
- 1 1/2 tbsp. grnd cumin
- 1 tbsp. grnd coriander
- 1 c. whole kernel corn
- 1/2 c. black olives, minced
- 1 1/3 c. sharp Cheddar cheese, grated
- Salt to taste
- 12 flour tortillas (6 inches)
- Saute/fry onion and garlic in oil, add in green peppers, cumin, and coriander.
- Saute/fry, stirring till peppers are tender.
- Cover and set aside.
- In a large bowl, mash beans.
- Leave some beans whole and slightly crushed for texture.
- Add in sauteed vegetables, corn, olives, and cheese, mix well.
- Add in salt to taste.
- Place tortilla flat on a large plate.
- Spoon 1/2-3/4 c. mix onto tortilla half closest to you.
- Roll.
- Place burritos seam side down on oiled cookie sheet.
- Brush with oil.
- Cover with damp cloth and lightly wrap with foil.
- Bake in preheated 400 degree oven for 15-20 min.
- Remove cloth and foil.
- Sprinkle with additional cheese, if you like, and bake 5 min more.
- Makes 12.
pinto, onions, garlic, vegetable oil, green peppers, grnd cumin, grnd coriander, whole kernel corn, black olives, cheddar cheese, salt, flour tortillas
Taken from cookeatshare.com/recipes/meatless-burritos-16908 (may not work)