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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds. | 2. Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes. | 3. Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper. | 4. Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
celery	1	bunch	sliced	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
cannellini bean	1	can	drained rinsed	-	-	-	-
red kidney bean	1	can	drained rinsed	910.3448	164.9655	67.2276	0.6897
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
hot sauce				-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
flour tortilla	8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.