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Southwestern Vegetable and Bean Burrito

 

 

southwest_burrito

By Deirdre Imus, The Imus Ranch Cooking foe Kids and Cowboys

Preparation Time: 30 minutes
Cooking Time: 14 minutes

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.

 

 

 

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.

 

 

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