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Basic Bean Burritos

Make-at-home convenience food at its nutritious and delicious best

Nava Atlas

Serves 6

12 6-inch flour tortillas
1 tablespoon light or extra-virgin olive oil
2 cloves garlic, minced
2 1-pound cans pinto beans, drained and rinsed
1/2 cup water
1 teaspoon groun cumin
Bottled picante sauce
Grated soy cheese, cheddar style
Garnishes: shredded lettuce, black olives, tomato wedges

Wrap the tortillas in foil and place them in a 300º F (150º C) oven or toaster oven to warm.

Heat the oil in a large, heavy saucepan. Add the garlic, and sauté over moderate heat for 2 minutes.

Add the pinto beans, cumin and half a cup of water. Bring to a simmer; then mash the beans with a potato masher until all have been broken and the mixture is thick and chunky. Stir the beans; cook another minute, and then remove from heat.

Assemble the burritos as follows, allowing two per serving: Spoon some bean filling down the center of the tortilla, followed by a bit of picante sauce, then a  light sprinkling of cheese. Roll up the tortillas, and place seam down on the individual plates.

Garnish each serving with lettuce, olives and tomato wedges. These burritos can simply be picked up and eaten.

Recipe courtesy of Nava Atlas, Vegetarian Express.

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