BBS:      TELESC.NET.BR
Assunto:  4/1 Burrito Day 1
De:       Ben Collver
Data:     Wed, 1 Apr 2026 07:32:30 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bean And Vegetable Burritos
 Categories: Burritos, Vegetarian
      Yield: 5 Burritos

MMMMM-----------------------REFRIED BEANS----------------------------
      2 c  Uncooked pinto beans
      6 c  Water
      3 cl Garlic; minced
    1/2 ts Salt
      1 tb Sunflower oil
    1/8 ts Cayenne pepper
      1 ts Ground cumin

MMMMM---------------------VEGETABLE FILLING--------------------------
      2 tb Sunflower oil
      1 c  Onion; (2); finely chopped
      3 cl Garlic; minced
      1 ts Oregano
      1 c  Green pepper; chopped
      1 c  Zucchini; (1 sm); chopped
      1 c  Carrot; (1 lg); grated
      2 sm Chili peppers; fresh or
           -dried; finely chopped
      1 ts Ground cumin
     10    Wheat tortillas; (10")
  1 1/2 c  Cheddar cheese; grated
  1 1/2 c  Jalapeno pepper jack
           -cheese; grated
           Salsa
           Sour Cream

  Soak beans in water 8 hours or overnight. The next day, bring to a
  boil in a covered 3 qt saucepan and simmer 1-1/2 to 2 hours until
  tender. Stir occasionally and add more water if needed. Drain out
  excess water and mash beans. Add minced garlic, salt, oil, cayenne,
  and cumin. Mix well and set aside. Preheat oven to 400?F.

  For filling, heat 2 tb oil in a 10" frying pan over medium heat.
  Saute onion, minced garlic, and oregano a few minutes on medium
  heat. Add the green pepper, zucchini, carrot, and chili peppers.
  Saute for 5 minutes or until tender but not overcooked. Remove from
  heat. Add cumin and salt and mix in.

  Spread approximately 1/2 cup beans in center of each tortilla. Then
  cover with the veggies and a mix of both cheese on each. Distribute
  the ingredients so that everything is used up. Fold 2 sides of
  tortilla over bean mix, then fold both remaining sides to form a
  rectangle. Place folded side down in a large baking pan. Brush with
  salsa. Bake approximately 10 to 15 minutes. Serve topped with sour
  cream and salsa on the side.

  Recipe by Horn of the Moon Cookbook by Ginny Callan

MMMMM
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