VEGETARIAN BEAN BURRITO RECIPE | JAMIE OLIVER BEAN RECIPES
Beans are magical little things and massively underrated. I’m showing them some love by pairing them with exciting Mexican flavours.
Total Time 40 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
- Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
- Peel and crush the garlic, then add to the pan along with the chilli powder.
- Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans.
- Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
- In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
- Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
- Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
- Bake for 5 to 10 minutes, or until golden and warmed through.
- Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.
Nutrition Facts : Calories 416 calories, FatContent 9.3 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 19.5 g protein, CarbohydrateContent 67.8 g carbohydrate, SugarContent 14.4 g sugar, SodiumContent 0.9 g salt, FiberContent 11.2 g fibre
SKINNY MEXICAN BEAN SALAD RECIPE - BETTYCROCKER.COM
15% fewer calories • 30% less fat • 68% more vitamin A than the original recipe. Bean salad gets sassy and healthier, too.
Provided by Betty Crocker Kitchens
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 13
Steps:
- In large bowl, mix salad ingredients. In small bowl, mix dressing ingredients with wire whisk until blended.
- Pour dressing over salad; toss to mix. Cover and refrigerate at least 4 hours to blend flavors.
Nutrition Facts : Calories 191.6 , CarbohydrateContent 25.7 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 8.0 g, ProteinContent 9.0 g, SaturatedFatContent 0.4 g, ServingSize 1 Serving, SodiumContent 1198.7 mg, SugarContent 2.6 g, TransFatContent 0 g
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