www.monthlymealplanner.com
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| An excellent vegitarian option. You won't miss the meat! | |||||
| Ingredients: | |||||
| 1 tbsp | vegetable oil | ||||
| 1 | chopped onion | ||||
| 1 | chopped green pepper | ||||
| 3 cloves | minced garlicq | ||||
| 1 tbsp | ground cumin | ||||
| 1 tbsp | chili powder | ||||
| 1 pinch | pepper flakes | ||||
| 1 can (19 oz) | kidney beans, drained and rinsed | ||||
| 1 cup | Salsa | ||||
| 4 | Flour tortillas | ||||
| 1/2 cup | cheddar cheese, shredded | ||||
| Directions: | |||||
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In a skillet; heat oil over medium-high heat. add onion and green pepper, cook for 5 minutes or until softened, stirring once. Add garlic, cumin, chili powder, and pepper flakes. Cook, stirring, for 2 minutes. Add beans and mash coarsley. Stir in 1/2 cup salsa, cooking for 5 minutes, stirring often.
Spoon mixture evenly down the centre of each tortilla and roll up. Place, seam side down, in lightly greased 11 x 7 inch baking dish. Spoon remainder of salsa of top and sprinkle with cheese. Cover with foil and bake at 350 for 10 minutes. |
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