Monday, 7 July 2008

Pan Burritos

1 tablespoon olive oil
1 onion, chopped
⅛ teaspoon salt
1 pound lean ground beef
⅛ teaspoon ground cumin
⅛ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon garlic powder
½ teaspoon pepper flakes
salt and fresh ground pepper,
   to taste
2 cups diced tomatoes (or 14-
   ounce can diced tomatoes,
   plus juice)
1 can (15-ounces) red kidney
   beans, rinsed and drained
½ cup water
4 (6-inch) whole wheat flour
   tortillas, each cut into wedges
1 cup Shredded Taco Blend Cheese

Garnish with:
plain non-fat yogurt or sour cream
avocado
green onion, chopped

  • Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.
  • Add beef and cook until browned, stirring occasionally; drain.
  • Return to heat and season meat with cumin, paprika, chili powder, garlic powder, pepper flakes, salt and pepper.
  • Stir in tomatoes and kidney beans.
  • Add water and bring to a boil.
  • Lower heat to medium-low and continue to simmer for 7 minutes.
  • Stir in tortilla wedges.
  • Add cheese on top and remove from heat.
  • Cover skillet and let stand for 5 minutes, or until cheese is melted.
  • Garnish with yogurt or sour cream, avocado, and green onions.