BURRITOS {penzeys}

By grinder

1 burrito (167g)/Cal 310/Cal from fat 70/Total fat 7g/Chol 0mg/Sod 560mg/Carb 52g/Dietary Fiber 6g.

Ingredients

• Optional Fillings:
• 2 teaspoons olive oil {or spray}
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 1 can vegetarian refried beans
• 4 scallions {green part} small pieces
• 1 heaping teaspoon California seasoned pepper
• 1 tablespoon granulated garlic powder
• 1/2 teaspoon medium chili powder
• 2 teaspoon ground ancho chili pepper
• 1/4 scant teaspoon cayenne pepper
• 1/4 teaspoon crushed jalapeño pepper
• 2 tablespoon milk
• 1/2-1 teaspoon salt, to taste
• 8 {10”} flour tortillas
• 1-2 lbs. cooked meat {steak, burger,chicken, etc}
• 1/2-1 lb. shredded cheese
• 1/2 head lettuce, chopped
• 2 tomatoes, diced
• 1 avocado, diced

Preparation

Step 1

In a large frying pan, heat olive oil or cooking spray over med-heat. Add onion and red pepper and cook until softened, 3-4 minutes. Add beans, scallions, spices, milk and salt. Cook until heated through, stirring often, about 8 minutes.

While the filling is cooking, heat the tortillas. You can steam them, microwave them {10 seconds} or flip them every few seconds in a non-oiled hot frying pan. Fill burritos with some of the bean mixture, some meat, some cheese, lettuce, tomato and avocado.

For a 10”tortilla, about 1/3-½ cup bean mix, ¼ cup cooked chicken or steak, 2 tablespoons shredded ultra sharp cheddar, ½ cup chopped lettuce, 3 tablespoons diced tomato and 1/8 of an avocado. Roll up and eat.