In only about 30 minutes, you can have this high-fiber meal ready to serve.
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
How to Make It
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.
Just ok. There is an India-meets-Mexico quality to the curry-flavored bean mix, but the flavor was surprisingly lacking. Needed more jalapeno, more curry powder, and other seasonings like black pepper. Would add cheese and sour cream, otherwise a touch plain. Filling though.
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