These make terrific tote-alongs. Let them thaw in a cooler pack while hiking or canoeing. If you have room, bring some salsa to serve alongside.
- Portion size 4 servings
- 2 teaspoons vegetable oil
- 2 garlic clove minced
- 1 onion chopped
- 1/2 sweet red pepper chopped
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon dried oregano
- 1 teaspoon dried coriander
- 1 salt
- 1 pepper
- 2 tablespoons cream cheese softened
- 1 can black bean drained and rinsed
- 1 1/2 cup shredded old Cheddar cheese
- 8 8-inch flour tortilla
In nonstick skillet, heat oil over medium heat; cook garlic, onion, sweet red pepper, chili powder, oregano, coriander, salt and pepper, stirring, for about 3 minutes or until red pepper is tender-crisp; let cool.
Meanwhile, in food processor, purée cream cheese with half of the beans until smooth. Add remaining beans and onion mixture; pulse just until combined yet still coarse.
Sprinkle Cheddar over tortillas. Spoon 1/4 cup (50 mL) of the bean mixture along lower third of each tortilla. Fold bottom over filling. Fold 1 inch (2.5 cm) of each side over filling; roll up from bottom. Wrap separately in foil, sealing edges well. (Wrapped burritos can be stored in freezer bag and frozen for up to 2 weeks.)
To reheat, place thawed foil packages on grill over medium heat; cook, turning once, for about 8 minutes or until heated through.
Nutritional facts <b>Per serving:</b> about
- Protein 28 g
- Calories 630.0
- Total fat 25 g
- Total carbohydrate 77 g