Curried Kidney Bean Burritos

1 Review
ADD YOUR REVIEW
Yield:
4 servings (serving size: 1 burrito)
March 2001
RECIPE BY Cooking Light

In only about 30 minutes, you can have this high-fiber meal ready to serve.

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 1

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.

Step 2

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

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Ratings & Reviews

rstarrlemaitre's Review

rstarrlemaitre
March 01, 2013
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.