Girl Planting seeds

Southwestern Vegetable and Bean Burrito

southwest_burritoRecipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
If you don’t have the time or inclination to soak and cook dried beans for this recipe, you can use one 15-ounce can of pinto beans, rinsed and drained, and the burritos will taste just as good.

Preparation Time: 30 minutes
Cooking Time: 14 minutes

I recommend using all organic non GMO ingredients.




¼     Cup olive oil
½     Cup red bell peppers, seeded and diced
½     Cup yellow bell peppers, seeded and diced
½     Cup plum tomatoes, cored and diced
½     Cup fresh cilantro
1      Clove garlic, minced 
½     Teaspoon medium chili powder
1/8    Teaspoon cumin
1/8    Teaspoon oregano
1 ½  Cups cooked pinto beans
1 ½  Cups shredded soy Monterey jack cheese or Monterey jack cheese
½     Teaspoon salt 
8      10-inch spelt, whole-wheat, or other tortillas

Preheat the oven to 350˚F. Heat the oil in a large sauté pan over medium-high heat. When the oil is shimmering, add the peppers, tomatoes, cilantro, garlic, chili powder, cumin, and oregano; sauté until the vegetables are tender, 5 to 7 minutes.  Add the beans, ½ cup of the cheese, and the salt, and stir to combine.

Heat tortillas, one at a time, in a dry skillet over medium heat, turning them frequently until softened, about 3 minutes total.

Place a tortilla on a flat work surface and spread ¼ cup of the bean mixture down the center, leaving a 1-inch border at the top and bottom. Sprinkle with 2 tablespoons of the remaining cheese. Fold the top and bottom edges over the mixture and roll up from one side. Carefully transfer the burrito to a baking sheet, seam side down; repeat this process with the remaining tortillas and filling. Transfer the burritos to the oven to warm through, 8 to 10 minutes. Serve warm.

Makes 8 servings.

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

close (X)