Curried Kidney Bean Burritos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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In only about 30 minutes, you can have this high-fiber meal ready to serve. Ingredients:
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) cans diced tomatoes, drained |
2 (15-ounce) cans kidney beans, drained |
1 tablespoon minced fresh cilantro |
4 (8-inch) flour tortillas |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute for 6 minutes or until lightly browned. Add jalapeno, 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.
2. Warm tortillas according to package directions. Spoon 1 1/4 cups bean mixture down center of each tortilla, and roll up.
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