Veggie Burrito
Ingredients| 1 lb dried black beans, soaked overnight 2 medium onions, quartered 6 cloves garlic 4 jalapenos 2 tsp salt 1/4 cup fresh cilantro, chopped BURRITOS 1 onion, cut in strips 1 bell pepper, cut in strips 1 zucchini, sliced 1 tbsp olive oil 4 10 warm flour tortillas |
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Drain beans. Bring beans and water to cover to a boil in a Dutch
oven; reduce heat and simmer 1 hour, adding water as needed. Process
onions, garlic, jalapenos and 1 cup water in a processor until finely
chopped. Add to beans and cook a half hour or until beans are tender.
Stir in salt and cilantro. Yield: 6 cups.
BURRITOS: Saute vegetables in olive oil until crisp-tender. Spoon
vegetables evenly down centers of tortillas; top with 1/4 cup black
beans and roll up.
250 cal; 8 gr fat; 29% fat. Source: Southern Living. From: Waldine Van
Geffen [email protected].
From the MM database of Judi M. Phelps [email protected] or
[email protected]
Servings:
4
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