Pinto Bean Burritos

Welcome to the 2017 Lenten dinner series! Every Friday during Lent I’ll be posting a meatless meal idea. This series was born out of my desire to do something other than order pizza on Lenten Fridays, and it’s resulted in some of our favorite meals.

I picked a really quick and easy meal for our first Friday because, if you’re anything like me, this totally snuck up on you and you’re scrambling. These are perfect for nights like that – they take about 5 minutes to prep and only 15 minutes to bake. I threw some chips and salsa with this and it was a great, no-fuss meal.

PintoBeanBurritos

Pinto Bean Burritos
(slightly adapted from Aggie’s Kitchen)
Makes 4-6

I can of pinto beans, rinsed and drained
1/2 sweet onion, diced
1 green bell pepper, diced
2 Tbsp. red wine vinegar
Salt and pepper, to taste
Whole wheat tortillas
Shredded cheddar
Salsa

In a bowl, combine the pinto beans, onion, bell pepper, vinegar, salt and pepper – gently mash until the ingredients start to come together.

Divide the filling between tortillas and top with cheese and salsa. Roll up, and wrap in a piece of foil sprayed with nonstick spray.

Bake at 400 degrees for about 15 minutes, until heated through.

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