Veggie Burrito Recipe
Yield: 4 BurritosRecipe by luhu.jp
Ingredients:
1 lbs: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp