SUPPER TONIGHT

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Baked Bean-ritos
Serves 12 (Freeze Leftovers)

 

1 onion, chopped

4 cloves garlic, pressed

3 tablespoons vegetable oil

1 16-oz. can black beans, drained and rinsed

1 16-oz. can pinto beans, drained and rinsed

1 15-oz. can enchilada sauce

1/2 cup salsa, plus extra for serving with meal

3 teaspoons cumin

12 flour tortillas, warmed

2 tablespoons water

1 1/2 cups Monterey Jack cheese, shredded

 

Pre-heat oven to 350 degrees.

 

In a skillet over medium heat, saut? onion and garlic in oil till the onions are softened.

 

Add 1/2 of the beans and mash with a potato masher; then add the remaining half of the beans.

 

Next add 1/2 can enchilada sauce, 1/2 cup salsa, cumin and salt and pepper to taste.

 

Cook on low heat, simmering the mixture for about 3 minutes, or till heated through.

 

Working with 1 warmed tortilla at a time, spread about 3 tablespoons of mixture down the center of the tortilla. Roll up, but keep the ends open. Repeat until all burritos are completed.

 

Arrange burritos, seam side down, in a 9- x 13-inch baking dish.

 

Add about 2 tablespoons water to the remaining half can of enchilada sauce and pour evenly over the top of the burritos.

 

Sprinkle with cheese and bake, covered, for 15 to 20 minutes.

 

Per Serving: 428 Calories; 17g Fat; 14g Protein; 54g Carbohydrate; 6g Dietary Fiber; 24mg Cholesterol; 765mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.