Baked Burritos

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Here is a recipe (untried) from the cookbook of the week.

Jo.

 

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Baked Burritos

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* Exported from MasterCook *

 

Baked Burritos

 

Recipe By :Sarah Beattie

Serving Size : 0 Preparation Time :0:00

Categories : Baking Beans & Lentils

Cheese Main Course

Savoury Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsps oil -- (2 x 15ml)

2 onions -- chopped

1 jalapeno chilli -- chopped

2 garlic cloves -- chopped

1 350g can flageolet beans -- (12 oz)

150 g peas -- (5 fl oz/1 cup) fres

150 ml soured cream -- (5 fl oz/ 2/3 cup)

salt and pepper

8 flour tortillas

300 g grated Munster or Gouda cheese -- (10 oz/ 2 1/2

cups)

 

 

 

 

 

 

 

 

Fry the onion and chilli until softened and add the garlic. Fry until

colouring. Add the flageolet beans and peas. Stir around, then add the

soured cream. Season well.

 

Divide between the tortillas and roll up. Put in a baking dish and cover

with cheese. Bake at 200ºC/400ºF/Gas Mk 6 for 10 minutes. Serve.

 

Cuisine:

" Mexican "

Source:

" 30 Minute Vegetarian Mexican Cookbook "

S(ISBN):

" 0-7225-3426-4 "

Copyright:

" © Sarah Beattie 1997 "

Yield:

" 8 burritos "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 2644 Calories (kcal); 100g Total Fat; (33% calories from fat);

66g Protein; 370g Carbohydrate; 65mg Cholesterol; 2846mg Sodium

Food Exchanges: 23 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 19 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Baking

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<CatT>

Beans & amp; Lentils

</CatT>

<CatT>

Cheese

</CatT>

<CatT>

Main Course

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " oil " unit= " tbsps " qty= " 2 " >

<IPrp>

(2 x 15ml)

</IPrp>

</IngR>

<IngR name= " onions " qty= " 2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " jalapeno chilli " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " garlic cloves " qty= " 2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " flageolet beans " unit= " 350g can " qty= " 1 " >

<IPrp>

(12 oz)

</IPrp>

</IngR>

<IngR name= " peas " unit= " g " qty= " 150 " >

<IPrp>

(5 fl oz/1 cup) fresh or frozen

</IPrp>

</IngR>

<IngR name= " soured cream " unit= " ml " qty= " 150 " >

<IPrp>

(5 fl oz/ 2/3 cup)

</IPrp>

</IngR>

<IngR name= " salt and pepper " ></IngR>

<IngR name= " flour tortillas " qty= " 8 " ></IngR>

<IngR name= " grated Munster or Gouda cheese " unit= " g " qty= " 300 " >

<IPrp>

(10 oz/ 2 1/2 cups)

</IPrp>

</IngR>

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<IngR></IngR>

<IngR></IngR>

<IngR></IngR>

<IngR></IngR>

<IngR></IngR>

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<DirS>

<DirT>

Fry the onion and chilli until softened and add the garlic. Fry until

colouring. Add the flageolet beans and peas. Stir around, then add the

soured cream. Season well.

</DirT>

<DirT>

Divide between the tortillas and roll up. Put in a baking dish and cover

with cheese. Bake at 200ºC/400ºF/Gas Mk 6 for 10 minutes. Serve.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

30 Minute Vegetarian Mexican Cookbook

</Srce>

<AltS label= " ISBN " source= " 0-7225-3426-4 " />

<CpyR>

© Sarah Beattie 1997

</CpyR>

<Yield unit= " burritos " qty= " 8.000000 " />

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