Baby Bean Burritos
Yield
24 servingsPrep
7 minCook
20 minReady
27 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | 6-inch |
flour tortillas
|
*
|
| 1 | Medium |
onions
|
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 |
garlic cloves
minced |
*
|
|
| 1or 2 |
jalapeño pepper
seeded and minced |
*
|
|
| 1 | can |
beans
or mexican style |
*
|
| 1 | cup |
monterey jack cheese
shredded |
|
| ½ | teaspoon |
cumin
ground |
|
| ⅓ | cup |
cilantro
chopped (optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | 6-inch |
flour tortillas
|
*
|
| 1 | Medium |
onions
|
*
|
| 15 | ml |
vegetable oil
|
|
| 2 |
garlic cloves
minced |
*
|
|
|
jalapeño pepper
seeded and minced |
*
|
||
| 1 | can |
beans
or mexican style |
*
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 2.5 | ml |
cumin
ground |
|
| 79 | ml |
cilantro
chopped (optional) |
|
Directions
Preheat oven to 325℉ (160℃). Stack tortillas and cut in half.
Wraptortilla stack in foil and heat until warmed through, 10 to 15 minutes.
Meanwhile, in a large frying pan, cook onion in oil over medium-high heat until softened but not browned, 2 to 3 minutes.
Add garlic and jalapeno peppers and cook until garlic is just fragrant, about 30 seconds.
Spread about 1½ tablespoons bean mixture on each tortilla half and roll up jelly-roll fashion.
Arrange on a serving plate and sprinkle with cilantro.
Serve warm with sour cream and salsa.
COMMENTS: If you love spicy foods, you'll find these irresistible.
They're also a bit messy to eat, so be sure to provide lots of napkins.
Source: 365 Snacks, Hors D'oeuvres and Appetizers From: Dorothy Cross, Prodigy Food & Wine Board
