Curried Kidney Bean Burritos

Cooking Light
In only about 30 minutes, you can have this high-fiber meal ready to serve.
4 servings (serving size: 1 burrito)

Ingredients

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1 tablespoon olive oil
1 1/2 cups finely chopped onion
1 tablespoon chopped jalapeño pepper
1 teaspoon sugar
1/2 teaspoon curry powder
2 (14.5-ounce) cans diced tomatoes, drained
2 (15-ounce) cans kidney beans, drained
1 tablespoon minced fresh cilantro
4 (8-inch) flour tortillas

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute for 6 minutes or until lightly browned. Add jalapeno, sugar, curry, and tomatoes; cover, reduce heat, and simmer 10 minutes. Add beans; cover and cook 3 minutes or until thoroughly heated; stir occasionally. Remove from heat; stir in cilantro.

Warm tortillas according to package directions. Spoon 1 1/4 cups bean mixture down center of each tortilla, and roll up.

Created date

March 2001

Nutritional Information

Calories 414
Caloriesfromfat 17 %
Fat 8 g
Satfat 1.6 g
Monofat 3.1 g
Polyfat 2.7 g
Protein 18.4 g
Carbohydrate 70.3 g
Fiber 9.2 g
Cholesterol 0.0 mg
Iron 6.4 mg
Sodium 710 mg
Calcium 182 mg