Healthy Mexican food: My 4-minute wet, spicy, jalepeno navy bean burrito
Quick. Easy to fix. Tasty. Healthy. Less expensive than a Taco Bell plain bean burrito and twice as good.
Calling it a burrito is a New Mexico stretch. It’s kin to the Santa Fe “smothered” burrito. You can’t pick this up to eat it. You eat it with a fork on a plate.
Ingredients:
- 1/3 can of Trappey’s Jalepeno Navy Beans
- Whole wheat tortilla
- 1 thin slice of jalepeno jack cheese
- 2 tblspns coconut oil
- Herdez Salsa Verde (green) 2 tblspons
- 1-1/2 tblspns Trader Joe’s plain Creamline yogurt
Instructions:
Heat coconut oil in skillet. Turn heat to low, lay tortilla in skillet, put slice of jalepeno cheese on top, cover til cheese is melted. Remove tortilla and put on plate.
Simultaneously heat Trappey’s Jalepeno Navy Beans in a pot. (1 can will make 2 to 3 burritos.)
Spoon heated beans onto tortilla on plate. Fold down 1 inch of tortilla on opposite ends. Fold in outer 1/3 on one side and then fold other outer 1/3 on opposite side. Or, alternately, simply fold tortilla in half (taco like). Leave it on plate.
Spoon or pour Herdez salsa verde on top.
Spoon and spread yogurt on top.
Eat immediately, while warm.
–ken winston caine
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