Bean and cheese burrito
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 260.5
- Total Fat: 7.6 g
- Cholesterol: 1.9 mg
- Sodium: 598.7 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 6.2 g
- Protein: 9.2 g
View full nutritional breakdown of Bean and cheese burrito calories by ingredient
Introduction
Found the recipes from various sites and made it to my taste Found the recipes from various sites and made it to my tasteNumber of Servings: 8
Ingredients
-
Pinto Beans 2.1/2 cup
water 3 quartz
onion ½ a cup
Olive oil 2 tablespoons
salt
water ¼ cup
cumin 1 tablespoon
garlic 1 tablespoon
chili powder 1 tablespoon
tortillas mission
Directions
1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2 Cook the beans in water.
Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
3 Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.
Serving Size: 8 burritos
Number of Servings: 8
Recipe submitted by SparkPeople user NATURELOVE16P.
2 Cook the beans in water.
Regular method Put beans into a pot and cover beans with at least 3 inches of water - about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
3 Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.
Serving Size: 8 burritos
Number of Servings: 8
Recipe submitted by SparkPeople user NATURELOVE16P.