dd the olive oil to a 3-quart saucepan over medium heat.
Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft.
Add the tomatoes, garlic, bay leaf, chili powder, cumin, oregano, and 1 teaspoon salt, and simmer for about 3 minutes. Carefully add the broth and beans.
Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated.
Remove from the heat and discard the bay leaf.
Stir in the vinegar and cilantro. Season to taste with salt, black pepper, and chile flakes, if desired. Keep the bean mixture warm.
Transfer the tortillas one at a time to a nonstick skillet over low heat and heat them for several seconds on each side to soften and warm them. Transfer them to your work surface.
Sprinkle each warm tortilla with 2 tablespoons of the cheese. Top with 1/2 cup hot bean filling in the center of each tortilla.
Fold 2 sides of the tortilla in over the bean filling, then roll up the burrito from an unfolded edge.
Place 1 burrito, seam side down, on each of 8 plates. Top with salsa and scallions.
Alternatively, you can assemble fewer burritos and refrigerate extra bean mixture for assembly later.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (821g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 50 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 2503.6mg||86 %|
|Potassium 1504.2mg||40 %|
|Total Carbohydrate 46.5g||14 %|
|Dietary Fiber 10.8g||43 %|
|Sugars, other 35.8g|
|Protein 9.7g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 247
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