Recipe: Tomato and Bean Burritos (no meat)

Tomato and Bean Burritos

3 tomatoes (large), approx. 2-1/2 lbs.
1 tbsp vegetable oil
1/2 cup onion, chopped
1 tsp garlic, minced
1 to 2 tbsp chili powder
1 tsp ground cumin
1 1/4 cups cooked red kidney beans or 1 (10-1/2 oz) can red kidney breans, drained and rinsed
2 tbsp cilantro or parsley, chopped
8 (6-inch) flour tortillas, warmed

Use tomatoes held at room temperature until fully ripe. Core tomatoes; coarsely chop (makes about 4 cups); set aside.

In a medium saucepan heat oil until hot. Add onion and garlic; cook and stir until softened, 3 to 4 minutes.

Add chili powder and cumin; cook and stir for 1 minute.

Add kidney beans, 1/4 cup water and reserved tomatoes; bring to a boil; reduce heat and simmer, uncovered, until mixture is thickened, about 20 minutes. Stir in cilantro; remove from heat.

To serve:
Spoon about 1/3 cup bean mixture in the center of each tortilla. Sprinkle, if desired, with chopped fresh tomatoes, shredded Monterey Jack cheese and chopped onion; roll up. Repeat with remaining tortillas.

Makes 4 servings
Source: Florida Tomato Commission