Bean Burritos

Burritos are rolled Mexican or Tex-Mex sandwiches, traditionally filled with refried beans. Today's variation is a large flour tortillas wrapped around such fillings such as beans, tomatoes, avocados, and cheese. Serve this meatless, high-fiber main dish with salsa.



by 2  people


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Servings: 6
Yield: 6 main-dish servings
Prep Time: 30 mins
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Ingredients
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    1 1/4  cups 
    dry pinto beans
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    1/2  cup 
    chopped onion (1 medium)
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    2   
    cloves garlic, minced
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    1   tablespoon 
    cooking oil
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    1/2  teaspoon 
    salt
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    8-inch Spinach Tortillas (see Recipe Center) or twelve 7- or 8-inch flour tortillas
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    1   cup 
    shredded Monterey Jack cheese or cheddar cheese
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    3/4  cup 
    chopped tomato (1 medium)
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    1   
    ripe medium avocado, halved, seeded, peeled, and chopped (optional)
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    Chopped tomato (optional)
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    Salsa (optional)

Directions
1.
Rinse beans. In a large saucepan combine beans and 4 cups water. Bring to boiling. Reduce heat and simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain and rinse beans.
2.
Return beans to saucepan. Add 4 cups fresh water. Bring to boiling. Reduce heat and simmer, covered, about 1-1/2 hours or until beans are very tender. Drain beans, reserving cooking liquid.
3.
For filling, in a large, heavy skillet cook onion and garlic in hot oil until tender. Remove from heat. Stir in drained beans and salt. Mash bean mixture, adding reserved cooking liquid (about 1/3 cup) to obtain desired consistency.
4.
Meanwhile, wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through.
5.
To assemble each burrito, spoon a scant 1/2 cup of the filling onto each tortilla just below center. Top with cheese and chopped tomato. Fold edge nearest filling up and over just until filling is covered. Fold in 2 adjacent sides just until they meet; roll up.
6.
Arrange burritos, seam side down, on a baking sheet. Bake, covered, in a 350 degree F oven for 10 minutes. Uncover and bake for 5 minutes more.
7.
If desired, serve burritos with chopped avocado, additional chopped tomato, and salsa. Makes 6 main-dish servings.
Make Ahead Tip
  • Prepare burritos as directed through Step 5, except do not add chopped tomato to filling. Wrap each burrito in foil and place in a freezer container. Freeze for up to 3 months. To reheat, place frozen burritos, loosely wrapped in foil, on a baking sheet and heat in a 350 degree F oven about 30 minutes. Open foil and bake for 10 to 15 minutes more or until heated through.
Nutrition information
Per Serving: cal. (kcal) 466, Fat, total (g) 17, chol. (mg) 17, sat. fat (g) 6, carb. (g) 62, fiber (g) 5, pro. (g) 18, sodium (mg) 562, Percent Daily Values are based on a 2,000 calorie diet
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