Red Bell Pepper Burritos
2 tsp olive oil
1 small onion -- minced
1 clove garlic -- small, minced
1/2 cup red peppers -- chopped
1 1/2 cups kidney beans -- canned, drained, rinsed and mashed
1 Tbs mild chili peppers -- chopped
1/2 tsp cumin
1/4 tsp oregano -- dried
8 flour tortillas
1/2 cup Monterey Jack cheese -- shredded, lowfat
SALSA
Hot-pepper sauce
Nonfat sour cream (or Mock Sour Cream)
Chopped tomatoes
Shredded Lettuce
In a medium skillet, heat oil. Add onions and garlic; cook until soft, about 5 minutes. Add peppers and cook until almost tender, 5 to 10 minutes. Add beans, chilies, cumin and oregano. Heat through.
Place a tortilla in a heavy 10" skillet over moderate heat and cook, turning frequently, until pliable. Spread 4 tablespoons of filling down the center of the tortilla. Sprinkle with 1 tablespoon of cheese, roll up and place in a casserole with the seam side down. Repeat with remaining tortillas.
Heat burritos in a 325 Deg. F. oven for 15 minutes. Serve with salsa, hot-pepper sauce, sour cream, tomatoes and lettuce.