A quick and easy vegetarian bean burrito spiced up with jalapenos and chilli powder.
1 x 400g can of pinto beans
½ large onion, diced
2 tbsp dark brown sugar
1 tsp chili powder
2 tbsp jarred jalapeños
8 corn tortillas (or homemade flour tortillas)
8 tbsp sour cream – preferably light sour cream
1. In a saucepan, heat the beans onions and brown sugar over a medium heat. Stir frequently. Bring to the boil then simmer for about 5 minutes, stirring. When the liquid has reduced turn off the heat.
2. Heat the tortillas in the microwave or griddle pan.
Spoon a tablespoon of sour cream onto the beans and roll up the tortilla and serve.
3. Please note, diabetics can exchange the brown sugar with a sugar replacement or simply leave out altogether.
Nutritional Information per burrito:
Protein: 3.632 g
Carbohydrate: 17.2 g
Total Fat: 2.791 g
Saturated Fat: 1.599 g
Sodium: 22.7 mg