Red Bell Pepper Burritos

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Red Bell Pepper Burritos


  • 2 tsp 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, mashed
  • 1 tbs mild chili peppers, chopped
  • 1/2 tsp cumin
  • 1/4 tsp oregano, dried
  • 8 flour tortillas
  • 1/2 cup Monterey Jack cheese, shredded, low-fat
  • Salsa
  • Hot pepper sauce
  • Non-fat sour cream
  • Chopped tomatoes
  • Shredded Lettuce


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 F oven for 15 minutes. Serve with
salsa, hot-pepper sauce, sour cream, tomatoes and
lettuce. Serves 4.

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