Mexican recipes
Black or red kidney bean burritos
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20 min
Serves 2 - 4
Mexican
Ingredients
- 4 (10 inch) flour tortillas 4 (10 inch) flour tortillas
- 4 tbsp vegetable oil 59 ml vegetable oil
- 1 medium onion, chopped 1 medium onion, chopped
- 1 red bell pepper, chopped 1 red bell pepper, chopped
- 2 tsp minced garlic 9.9 ml minced garlic
- 2 (15 ounce) cans black or red kidney beans, rinsed and drained 2 (15 ounce) cans black or red kidney beans, rinsed and drained
- 1/2 fresh jalapeno pepper, minced (or to taste) 1/2 fresh jalapeno pepper, minced (or to taste)
- 6 oz cheddar or Jack cheese (grated) 170 g cheddar or Jack cheese (grated)
- Salt and black pepper to taste Salt and black pepper to taste
- 4 tbsp chopped fresh cilantro 59 ml chopped fresh cilantro
Method
Wrap tortillas in aluminum foil and place in oven preheated to 350 degrees F (175 degrees C). Bake for 10 to 15 minutes, or until heated through.
Heat the vegetable oil in a 10 inch skillet over medium heat. Place the onion, red bell pepper, garlic and jalapenos in the skillet and cook for 2 minutes stirring occasionally. Pour the beans into the skillet and cook for 3 more minutes, stirring frequently. You can optionally mash the beans using the back of a spoon or a potato masher; the bean mixture can be chunky or smooth - it is up to you.
Add the cheese to the skillet and season with salt and pepper to taste. Cook for 2 minutes more, stirring constantly until the cheese is mixed with the rest of the ingredients. Add the cilantro and stir again to combine.
Spoon 1/4 of the mixture along the center of each tortilla, roll up the tortillas and serve hot.
Heat the vegetable oil in a 10 inch skillet over medium heat. Place the onion, red bell pepper, garlic and jalapenos in the skillet and cook for 2 minutes stirring occasionally. Pour the beans into the skillet and cook for 3 more minutes, stirring frequently. You can optionally mash the beans using the back of a spoon or a potato masher; the bean mixture can be chunky or smooth - it is up to you.
Add the cheese to the skillet and season with salt and pepper to taste. Cook for 2 minutes more, stirring constantly until the cheese is mixed with the rest of the ingredients. Add the cilantro and stir again to combine.
Spoon 1/4 of the mixture along the center of each tortilla, roll up the tortillas and serve hot.
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