Ingredients
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5 cups cooked pinto beans (or kidney beans)
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1/4 cup vegetable oil
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4 -5 garlic cloves, minced
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1 1/2 tablespoons ground cumin
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1/4 teaspoon cayenne
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1 tablespoon ground coriander
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1 cup corn
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1/2 cup black olives, chopped
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1 1/3 cups sharp cheddar cheese, grated
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salt
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12 wheat flour tortillas
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1 cup cheddar cheese, grated
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4 cups onions, chopped
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3 medium green peppers, chopped
Instructions
- Drain the cooked beans and save the liquid.
- Saute the garlic and onions in oil for several minutes until onions are translucent.
- Add the peppers and all of the spices and continue to saute until peppers are tender.
- Cover the vegetables, remove from heat, and set aside.
- Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
- Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
- Preheat oven to 400°F.
- Place each tortilla flat on the counter.
- Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
- Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
- Place the burritos, rolled edge down in an oiled baking pan.
- Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
- Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
- Serve the burritos topped with sour cream.