Free Tote healthy beef and bean burrito recipe you subscribe to Taste of Home today! Beans are magical little things and massively underrated. I’m showing them some love by pairing them with exciting Mexican flavours. Peel and finely slice the onion, then deseed and slice up the pepper.
Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened. Peel and crush the garlic, then add to the pan along with the chilli powder. Add the tomato purée and the tomatoes, breaking them up with a spoon as you go, then drain and add the kidney beans. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper. In a separate pan, fry the pepper in a little oil until starting to soften, then set aside.
Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins. Bake for 5 to 10 minutes, or until golden and warmed through. Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps. What foods are good for our gut health? At WW, everything’s on the menu—except boring, bland meals.