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Categories:
pinto beans vegetable oil garlic onions green peppers ground cumin cayenne ground coriander corn black olives Cheddar cheese salt flour tortillas toppings Cheddar cheese sour cream
Viewed: 33 - Published at: 3 years agoIngredients
- 5 cups cooked pinto beans (or kidney beans)
- 1/4 cup vegetable oil
- 4 -5 garlic cloves, minced
- 4 cups onions, chopped
- 3 medium green peppers, chopped
- 1 1/2 tablespoons ground cumin
- 1/4 teaspoon cayenne
- 1 tablespoon ground coriander
- 1 cup corn
- 1/2 cup black olives, chopped
- 1 1/3 cups sharp cheddar cheese, grated
- salt
- 12 wheat flour tortillas
- Extra toppings
- 1 cup cheddar cheese, grated
- 1 cup sour cream
Method
- Drain the cooked beans and save the liquid.
- Saute the garlic and onions in oil for several minutes until onions are translucent.
- Add the peppers and all of the spices and continue to saute until peppers are tender.
- Cover the vegetables, remove from heat, and set aside.
- Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
- Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
- Preheat oven to 400°F.
- Place each tortilla flat on the counter.
- Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
- Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
- Place the burritos, rolled edge down in an oiled baking pan.
- Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
- Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
- Serve the burritos topped with sour cream.
