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Bean Burritos with Salsa Mexicana

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Recipe

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Yield

10 servings

Prep

10 min

Cook

10 min

Ready

28 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
10 each flour tortillas
* Camera
2 ½ cups pinto beans
dried
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6 cups water
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2 medium onions
diced
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1 pinch salt
optional
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Salsa mexicana
1 ½ medium tomatoes
diced
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¼ cup jalapeño pepper
diced
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½ medium onions
diced
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1 tablespoon coriander
fresh
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1 each scallions, spring or green onions
chopped
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Ingredients

Amount Measure Ingredient Features
1E+1 each flour tortillas
* Camera
591 ml pinto beans
dried
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1.4 l water
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2 medium onions
diced
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1 pinch salt
optional
* Camera
Salsa mexicana
1.5 medium tomatoes
diced
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59 ml jalapeño pepper
diced
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0.5 medium onions
diced
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15 ml coriander
fresh
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1 each scallions, spring or green onions
chopped
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Directions

Wash and drain the beans.

In a large pot bring the beans, water, onions, and salt to a boil.

Lower the heat, cover, and simmer, adding more water if necessary, until the beans are tender and will mash easily (approximately 3 hours).

Blend the ingredients for the salsa in a small bowl.

Set aside.

Drain and mash the beans with a potato masher or electric mixer.

Preheat oven to 350℉ (180℃).

Wrap the tortillas in foil and heat in oven for 8 to 10 minutes.

Spoon some of the bean mixture onto each tortilla, top with green onions and salsa, and roll into a burrito.

Makes 10 burritos and 1½ cups salsa.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 625g (22.0 oz)
Amount per Serving
Calories 1678% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 461mg 19%
Total Carbohydrate 11g 11%
Dietary Fiber 9g 36%
Sugars g
Protein 17g
Vitamin A 8% Vitamin C 22%
Calcium 10% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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