1 gal of red kidney beans, canned, drained and rinsed
2 Tbsp of parsley, dried
50 each of flour tortillas, enriched, 10inches
2 1/2 cup of mozzarella or cheddar cheese, shredded
Steps
Heat oil in large stockpot, tilt skillet or steam kettle.
Add the tomatoes and onions to the pan. Saute for 15 minutes over medium high heat, stirring occasionally.
Add garlic and spices. Stir well.
Add kidney beans and return to simmer. Add dried parsley to mixture. Remove from heat.
Preheat tortillas by microwave, 1-2 minutes until warm or wrap tortillas tightly with aluminum foil and heat in 350◦ F oven 15 minutes.
Once tortillas are warm place ¾ cup of the filling in the center of tortilla.
Sprinkle each tortilla with 2 tablespoons shredded cheese and fold one side over the mixture towards the center.
Fold the two opposite sides toward the center and then fold on to remaining side to make a burrito.
Line burritos up closely onto parchment paper lined sheet pans and wrap tightly with plastic wrap and then top with foil. To keep burritos soft until served, the pan must be covered tightly.
