Red Bell Pepper Burritos

* Exported from MasterCook *

Red Bell Pepper Burritos

Recipe By : Preventions Quick & Healthy Cooking Fall 1992
Serving Size : 4 Preparation Time :0:00
Categories : Theme Week Vegetables

Amount Measure Ingredient -- Preparation Method
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Ingredients:
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 mild chili peppers -- chopped
1/2 teaspoon cumin
1/4 teaspoon oregano -- dried
8 flour tortillas
1/2 cup Monterey Jack cheese -- shredded, lowfat

Salsa
Hot-pepper sauce
Nonfat sour cream
Chopped tomatoes
Shredded Lettuce

Directions:

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 Deg. F. oven for 15 minutes. Serve with salsa,
hot-pepper sauce, sour cream, tomatoes and lettuce.

Serves 4





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NOTES : Source: Preventions Quick & Healthy Cooking Fall 1992

Per serving: 407 calories, 11 g fat, 7.7 g dietary fibre.


(To lower fat content, try using fat free cheeses)