Bean Burritos
1 package sprouted grain tortillas (Ezekiel is a good brand)
1-tablespoon olive oil
1 clove garlic, minced
1 medium yellow onion, chopped
1-15 oz can low-fat refried beans (black, pinto, any type of bean you like)
dash of cayenne pepper
dash of red chili flakes
salt and pepper to taste
¼ cup chopped fresh cilantro
8 oz shredded cheddar cheese
Additional filling suggestions:
sautéed spinach
cooked & mashed sweet potato
steamed broccoli
sautéed red, yellow & orange bell peppers
shredded cooked chicken or beef
other spices like cumin or coriander
substitute different cheeses like a soft goat cheese
Serve with:
Salsa
Guacamole
Sour cream
Shredded lettuce
Pre-heat oven to 300 degrees. Heat the olive oil over medium heat and sauté the garlic and onions until soft, about 8 minutes. Add the refried beans and spices and cook until heated through. Take off the heat and mix in the cilantro.
Spread a couple of spoonfuls of the filing evenly over the tortilla. Top with a handful of the shredded cheese. Roll the tortilla into a wrap but leave the sides open. Place on a baking sheet. Once all the tortillas are filled (4-6 tortillas depending on their size), drizzle a little olive oil on the tops and bake in the pre-heated oven until the cheese is melted. The olive oil on top will keep the tortilla from drying out in the oven.
1 package sprouted grain tortillas (Ezekiel is a good brand)
1-tablespoon olive oil
1 clove garlic, minced
1 medium yellow onion, chopped
1-15 oz can low-fat refried beans (black, pinto, any type of bean you like)
dash of cayenne pepper
dash of red chili flakes
salt and pepper to taste
¼ cup chopped fresh cilantro
8 oz shredded cheddar cheese
Additional filling suggestions:
sautéed spinach
cooked & mashed sweet potato
steamed broccoli
sautéed red, yellow & orange bell peppers
shredded cooked chicken or beef
other spices like cumin or coriander
substitute different cheeses like a soft goat cheese
Serve with:
Salsa
Guacamole
Sour cream
Shredded lettuce
Pre-heat oven to 300 degrees. Heat the olive oil over medium heat and sauté the garlic and onions until soft, about 8 minutes. Add the refried beans and spices and cook until heated through. Take off the heat and mix in the cilantro.
Spread a couple of spoonfuls of the filing evenly over the tortilla. Top with a handful of the shredded cheese. Roll the tortilla into a wrap but leave the sides open. Place on a baking sheet. Once all the tortillas are filled (4-6 tortillas depending on their size), drizzle a little olive oil on the tops and bake in the pre-heated oven until the cheese is melted. The olive oil on top will keep the tortilla from drying out in the oven.
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