Chilli Pinto Bean Burritos (ve)![An image showing text indicating the recipe section of The 28-Day Immunity Plan book by Rosemary Conley.](https://i0.wp.com/www.rosemaryconley.com/wp-content/uploads/2023/06/The-28-Day-Immunity-Plan-Recipe-Square-with-roundel-300x300.png?resize=300%2C300&ssl=1)
Chilli Pinto Bean Burritos are made with beans native to Mexico but now mostly grown in the United States. They are beige in colour with brown speckles.
Serves 2
Per serving: 400 calories, 5g fat
Prep time: 15 mins
Cook time: 40 mins
Ingredients
1 red onion, finely chopped
1 garlic clove, crushed
2 fresh green chillies, seeded and chopped
1 thin courgette, grated
½ x 400g can pinto beans, drained and rinsed
½ x 400g can chopped tomatoes
150ml tomato passata
1 tsp chopped fresh oregano
1½ tsps vegetable bouillon stock powder
1 tortilla wrap per person
Shredded lettuce and chopped spring onion
Method
- Preheat a non-stick frying pan. Dry-fry the onions and garlic for 1 – 2 minutes until soft. Add the chillies and courgettes and continue to cook for 2 minutes.
- Stir in the remaining ingredients and bring to the boil. Reduce the heat and cover. Simmer gently for 20 – 25 minutes until the sauce thickens.
- Serve as a filling in a tortilla wrap with shredded lettuce and chopped spring onion.