Recipe: Red Bell Pepper Burritos (no meat)

RED BELL PEPPER BURRITOS

2 teaspoons 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 and mashed
1 tablespoon chopped mild chili peppers
1/2 teaspoon cumin
1/4 teaspoon dried oregano
8 flour tortillas
1/2 cup low fat Monterey Jack cheese, shredded, divided use
TO SERVE:
Salsa
Hot-pepper sauce
Nonfat 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-inch 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 degree F oven for 15 minutes.

Serve with salsa, hot-pepper sauce, sour cream, tomatoes, and lettuce.

Servings: 4
Source: Preventions Quick & Healthy Cooking, Fall 1992