VEGAN-Curried Kidney Bean Burritos

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* Exported from MasterCook *

 

Curried Kidney Bean Burritos

 

Recipe By :Bharti Kirchner, Cooking Light, March 2001

Serving Size : 4 Preparation Time :0:00

Categories : Meatless Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

1 1/2 cups finely chopped onion

1 tablespoon chopped jalapeño pepper

1 teaspoon sugar

1/2 teaspoon curry powder

2 14.5-ounce can diced tomatoes -- drained

2 15-ounce cans kidney beans -- drained

1 tablespoon minced fresh cilantro

4 8-inch flour tortillas

 

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté

for 6 minutes or until lightly browned. Add jalapeño,

sugar, curry, and tomatoes; cover, reduce heat, and simmer 10 minutes. Add

beans; cover and cook 3 minutes or until thoroughly

heated; stir occasionally. Remove from heat; stir in cilantro.

 

Warm tortillas according to package directions. Spoon 1 1/4 cups bean mixture

down center of each tortilla, and roll up. Serving

size: 1 burrito

 

Calories 414 (17% from fat); Fat 8g (sat 1.6g, mono 3.1g, poly 2.7g); Protein

18.4g; Carb 70.3g; Fiber 9.2g; Chol 0mg; Iron 6.4mg;

Sodium 710mg; Calc 182mg

 

Description:

" In only about 30 minutes, you can have this high-fiber meal ready to

serve. "

S(Formatted by):

" KETS on 4/25/01 "

 

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