Monday, February 22, 2010

Berman's Bean&Veggie Burritos

We eat a lot of beans in this house, as well as tons of fruits, veggies and whole grains. It's no wonder we're a gassy bunch. Oh well, that's the price you pay for eating healthy foods. These are really yummy...just make sure everyone in the household eats them so you're all on equal ground. Otherwise, you might want to consider sleeping alone.

The beans makes enough for 4 large tortillas but this recipe makes TONS of veggies. We love them, cooking the onions and peppers down brings out their natural sweetness, which is enhanced by the tomato paste. After stuffing the tortillas with them, we smother more over the top, but you can always save the extra for another day. You can top a baked potato with them or add grilled chicken and make chicken fajitas.

Refried beans:

1 can black beans or pinto beans, drained
1 roma tomato, diced
2 garlic cloves, minced
1 tbls chili powder
1 tsp ground cumin
pinch cayenne (optional)

1 tsp olive oil
1 Spanish onion
1 purple onion
2 tbls cider vinegar
2 red and 2 green bell peppers, cut into strips
1 jalepeno pepper, cored, seeded and diced (optional)
2 garlic cloves, minced
1 tbls chili powder
1 tsp ground cumin
1 can tomato paste

Mash beans in small saucepan (I like to leave some texture) over low heat. Add all remaining ingredients and stir.

Saute onions in oil over medium heat until softened. Once oil has been absorbed, add vinegar and cook another few minutes. Add peppers, garlic and spices and continue cooking until peppers soften. Turn heat to low and add tomato paste. Cook another 15-20 minutes.

Spread beans on whole wheat tortillas and fill with pepper mixture. Sprinkle with jack cheese before folding up. Smother more peppers and onions over the top if desired.

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