- 10 mins
- 60 mins
Ingredients
- 5 c. cooked beans (pinto,kidney,or black beans)
- 1/4 c. oil
- 4 garlic cloves, minced
- 4 med onions, chopped
- 3 med gr. peppers, chopped
- 1 1/2 tbs ground cumin
- 1 tbs ground coriander
- 1 cup corn
- 1/2 c. black olives, chopped
- 1 c. shredded cheddar cheese
- salt
- 12 flour tortillas
- 1 c. cheddar cheese, grated
- 1 c. sour cream
Preparation
Step 1
Sauté the garlic and onions in oil for several minutes until onions are translucent. Add the peppers and all of the spices and continue to sauté until peppers are tender. Cover the vegetables, remove from heat, and set aside.
Drain the cooked beans and save the liquid. 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 ½ cup bean mixture onto the tortilla half closest to you. Roll the tortillas from the bottom up, putting pressure on the filling 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 cotton cloth, and bake, tightly covered with foil for 40 minutes. Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes. Serve the burritos topped with sour cream.