Red Bell Pepper Burritos
2 tsp olive oil
1 small onion, minced
1 clove garlic, small, minced
1/2 cup red peppers, chopped
1 1/2 cups kidney beans, canned, drained, rinsed, mashed
1 tbs mild chili peppers, chopped
1/2 tsp cumin
1/4 tsp oregano, dried
8 flour tortillas
1/2 cup Monterey Jack cheese, shredded, low-fat
Salsa
Hot pepper sauce
Non-fat sour cream
Chopped tomatoes
Shredded Lettuce
In a medium skillet, heat oil. Add onions and garlic;
cook until soft, about 5 minutes. Add peppers and cook
until almost tender, 5 to 10 minutes. Add beans, chilies,
cumin and oregano. Heat through.
Place a tortilla in a heavy 10" skillet over moderate
heat and cook, turning frequently, until pliable. Spread
4 tablespoons of filling down the center of the tortilla.
Sprinkle with 1 tablespoon of cheese, roll up and place
in a casserole with the seam side down. Repeat with
remaining tortillas.
Heat burritos in a 325 F oven for 15 minutes. Serve with
salsa, hot-pepper sauce, sour cream, tomatoes and
lettuce. Serves 4.
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