Bean Burritos
Bean Burritos
Did you know that many burritos at fast food places, even veggie-style burritos, can contain 2,000 mg of sodium, and more? Ouch! That's no way to curb our country's epidemic rates of high blood pressure. Our Pritikin Bean Burritos contain no more than 75 mg of sodium per burrito.
Yield: 8 burritos
Materials
- 4 large whole wheat tortilla cut into quarters
- 2 cup red beans soaked overnight, drained and rinsed cooked (canned varieties are fine)
- 1 cup poblano pepper diced
- 1 cup red bell pepper diced
- 2 cup onion diced
- 2 tb garlic minced
- 2 tb thyme leaves fresh
- 1/2 tsp liquid smoke
- 2 qt vegetable broth low sodium
- 1/2 cup salsa low-sodium varieties
- 2 tsp southwest chili seasoning no salt added
- 1 tb oregano
- 1 tb cumin powder
- 2 tb balsamic glaze
- 1/4 cup Italian parsley chopped
- 1/4 cup cilantro chopped
- 1/4 cup Pritikin sofrito
Instructions
- Preheat oven to 350 degrees
- Cook onions and peppers in large pot until translucent; add garlic
- Continue to cook until golden brown
- Add beans, vegetable broth, seasonings, liquid smoke, fresh thyme and bring to a boil for one-two hours or until beans begin to become softer
- Add salsa, vinegar and sofrito. Cook for another 30 minutes on low. Add chopped fresh herbs at the end
- Allow to cool, then blend in food processor
- Place bean filling on bread, roll up and place in a baking pan that’s been sprayed with Pam, seam side down
- Bake 10-15 minutes or until crispy