Veggie Burrito Recipe
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Ingredients : Veggie Burrito Recipe
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
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 vghc42a@prodigy.com.
From the MM database of Judi M. Phelps jphelps@slip.net or
jphelps@best.com
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