For
The Love of Your Heart
Easy Esselstyn Diet Recipes
with Pictures: Burritos
with Pinto Beans
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Dinner: 007 |
Burritos with Pinto Beans |
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Klaus |
Dinner
Easily prepared and
served, this is my favorite low-effort dinner to end a long day of work.
Left-over filling is a welcome snack while the burritos are baking. |
Served
These burritos provide a low-effort dinner that is light and nutritious. The pinot bean filling combined with the tomato salsa are refreshing and tasty. |
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Get in Advance: 1 15 oz Pinto Beans, drained and washed, or use dry Pinto beans: 1 1/3 cup dry beans, soak in hot water for 2 hrs, and then cook for 45 min. 1 16 oz jar mild Salsa 1 package thin Tortillas (6 – 8 single pieces) 1 Large Onion ˝ Green Pepper ˝ Red Pepper 1 midsized Tomato 2 Garlic cloves Have On Hand: Vegetable Broth Cilantro or parsley |
Ingredients
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Recipe After Esselstyn’s Fabulous Burritos, p. 225: For 3 (generous) – 4 -5 Portions (Prep Time = 60 Minutes) Preheat Oven to 350 degree
F Sauté chopped Vegetables Cube onions, red and green peppers, and garlic (double for more intensive flavor) in a large saucepan braise onions without oil over med heat for 5 minutes Add garlic and peppers, stir for 1 min Deglaze
with 1 cup of vegetable broth Add Beans and Salsa Add drained and washed Pinto beans Add jar of Salsa, leave a bit for baking pan. Simmer for 15 min. Mash some beans and boil down fluid if still to runny. If there is too much fluid (2 – 3 serving spoons), ladle it out and put it into the baking dish. Fill Tortillas and bake Cover bottom of baking pan/glass with rest of salsa Spread filling on tortillas and roll up from smaller side. Pack rolled up tortillas tightly in baking dish and cover with thin-sliced tomatoes Bake for 30’ or until bubbly or browned. Serve with Salad. Sprinkle with cilantro/parsley |
Workplace
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Chopping vegitables
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Adding vegitables for sauteing
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Washing the pinto beans
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Added pinto beans and salsa
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Mashing some beans to thicken the filling
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The bean salsa filling
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Ready to make the burritos
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Filling
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Rolling up
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Stacking the burritos in the backing pan
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Ready for the oven
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Prepared
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Klaus: Made it exactly as described. This
quick meal never disappoints, the burritos are just great. |
Prepared
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Dinner
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Klaus: Made it again without changes:
Fabulous with a good Lager (Dutch Grolsch)! |
Prepared
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Dinner
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Klaus: Starting from dry staples is a breeze and saves money (see Cooking with Dry Staples). One and 1/3 cups of dry pinto beans are washed, covered with three cups of water and soaked in a fridge overnight. In the early afternoon of the next day, they are washed and cooked for 45 min. After cooling down, drain and carefully wash. Makes two portions, each equal in volume to one 15 oz can. Use both portions for filling 8 tortillas (see below). This time I used a new fat-free whole wheat tortilla from Ole that worked out fine. Also, I used cilantro for garnishing giving the burritos a nice accent taste. |
Dry Pinto beans
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Beans soaked over night in fridge
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Preparation
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Prepared beans, rinsed and without water.
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Workplace
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Prepared
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Klaus: The fat-free whole wheat tortillas from Ole make 8 tortillas using 1 1/3 cups of dry beans! Two tortillas at the time for dinner. Great!! |
Prepared
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Served
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Klaus: The burritos freeze very well. 1 lb of dry Pinto beans and 8+1 tortillas made 6 portions of 1 ˝ burritos. |
Prepared
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Ready for Freezing
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Back to Dinner Quick Reference |
1 lb dry Pinto Beans 2 hrs hot soaked 40 min low heat cooked 1 large onion ˝ green and ˝ red bell
pepper 3 garlic cloves 1 cup vegetable broth 1 15-oz jar of salsa 9 tortillas (1 package +
1) 3 midsized tomatoes Cilantro |
Baking Preheated Oven 350 degree F 30 min Middle Rack |
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we will add your contribution here. |
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