Red Bell Pepper Burritos


2 tsp olive oil
1 small onion, minced
1 clove garlic, small, minced
1/2 cup red peppers, chopped
1 1/2 cups kidney beans, canned, drained, rinsed, mashed
1 tbs mild chili peppers, chopped
1/2 tsp cumin
1/4 tsp oregano, dried
8 flour tortillas
1/2 cup Monterey Jack cheese, shredded, low-fat

Hot pepper sauce
Non-fat sour cream
Chopped tomatoes
Shredded Lettuce


In a medium skillet, heat oil. Add onions and garlic; cook until soft, about 5 minutes. Add peppers and cook until almost tender, 5 to 10 minutes. Add beans, chilies, cumin and oregano. Heat through.

Place a tortilla in a heavy 10 inch skillet over moderate heat and cook, turning frequently, until pliable. Spread 4 tablespoons of filling down the center of the tortilla. Sprinkle with 1 tablespoon of cheese, roll up and place in a casserole with the seam side down. Repeat with remaining tortillas.

Heat burritos in a 325 F oven for 15 minutes. Serve with salsa, hot-pepper sauce, sour cream, tomatoes and lettuce. Serves 4

See other recipes submitted by Chet Day