I usually mix FF refried beans with some browned onions, green pepper and
chili powder, cumin, and oregano and wrap it in a whole wheat tortilla. As
you can probably tell, I'm trying for maximum fiber.

I eat this for lunch very frequently but it's getting tiresome. It needs
more to pep it up. I tried some lettuce but it helps minimally. Any
suggestions? Not anything hot like chili peppers, I'm not fond of hot food
and the spices I add are all I want. Nor cheese, I'm trying to keep it low
fat. I suppose tomatos would help but it's hard to keep them fresh without
very frequent trips to the grocery.

TIA


--
Untie the two knots to email me

"Madness is not a consequence of uncertainty, but of certainty." Nietzche

Ken Knecht wrote:
> I usually mix FF refried beans with some browned onions, green pepper and
> chili powder, cumin, and oregano and wrap it in a whole wheat tortilla. As
> you can probably tell, I'm trying for maximum fiber.
>
> I eat this for lunch very frequently but it's getting tiresome. It needs
> more to pep it up. I tried some lettuce but it helps minimally. Any
> suggestions? Not anything hot like chili peppers, I'm not fond of hot food
> and the spices I add are all I want. Nor cheese, I'm trying to keep it low
> fat. I suppose tomatos would help but it's hard to keep them fresh without
> very frequent trips to the grocery.
>
> TIA
>
>


How about shredded cabbage? Or bean sprouts? Or pickled ginger?

Some ketchup couldn't hurt.

Bob

Ken Knecht wrote:
> I usually mix FF refried beans

what does FF mean?

> with some browned onions, green pepper and chili powder, cumin,
> and oregano and wrap it in a whole wheat tortilla.
> [snip] It needs more to pep it up. I tried some lettuce but
> it helps minimally. Any suggestions? [snip]

For a little pep without heat, substitute Anaheim green pepper, sliced
in long strips, for the bell pepper. For texture, mix cooked rice in
with the beans, or cooked corn, or both. Slice scallions 1" long, sub
for some of the onions or just add. For variety, use a mixture of
refried black beans and pinto beans. For taste, given no cheese, add a
spoonful of sour cream.

-aem

Ken Knecht >, if that's their real name, wrote:

>I usually mix FF refried beans with some browned onions, green pepper and
>chili powder, cumin, and oregano and wrap it in a whole wheat tortilla. As
>you can probably tell, I'm trying for maximum fiber.
>
>I eat this for lunch very frequently but it's getting tiresome. It needs
>more to pep it up. I tried some lettuce but it helps minimally. Any
>suggestions? Not anything hot like chili peppers, I'm not fond of hot food
>and the spices I add are all I want. Nor cheese, I'm trying to keep it low
>fat. I suppose tomatos would help but it's hard to keep them fresh without
>very frequent trips to the grocery.

Sour cream, avocado/guacomole? Pour enchilada sauce over them?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Fri, 4 Mar 2005 09:24:28 -0800, Ken Knecht wrote
(in article >):

> I usually mix FF refried beans with some browned onions, green pepper and
> chili powder, cumin, and oregano and wrap it in a whole wheat tortilla. As
> you can probably tell, I'm trying for maximum fiber.

Try black beans and this "salsa" (it's not too spicy, just tasty):

1 small onion and/or 3 scallions
3 tomatoes
a whole bunch of cilantro
juice from 1/2-1 lemon
salt to taste

Chop all fine.

serene

In article >, Ken Knecht
> wrote:

> to keep it low fat. I suppose tomatos would help but it's hard to
> keep them fresh without very frequent trips to the grocery.

Well, you *could* get a few roma tomatoes (not very juicy) - they seem
to keep for a long time on the counter. Or dice them and stick them in
the fridge for use when you need some. Drain first. (won't be much to
drain, though.)
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Ken Knecht > wrote in
:

> I usually mix FF refried beans with some browned onions, green pepper
> and chili powder, cumin, and oregano and wrap it in a whole wheat
> tortilla. As you can probably tell, I'm trying for maximum fiber.
>

Try sauteing some cubed zuchhini with garlic & cumin, then throwing in some
frozen corn kernels. That sounds tasty to me

aem wrote:
> Ken Knecht wrote:
> > I usually mix FF refried beans
>
> what does FF mean?
>
> > with some browned onions, green pepper and chili powder, cumin,
> > and oregano and wrap it in a whole wheat tortilla.
> > [snip] It needs more to pep it up. I tried some lettuce but
> > it helps minimally. Any suggestions? [snip]
>
> For a little pep without heat, substitute Anaheim green pepper,
sliced
> in long strips, for the bell pepper. For texture, mix cooked rice in
> with the beans, or cooked corn, or both. Slice scallions 1" long,
sub
> for some of the onions or just add. For variety, use a mixture of
> refried black beans and pinto beans. For taste, given no cheese, add
a
> spoonful of sour cream.
>

FF is Fat Free. So the sour cream would have to be ff.

Personally, I don't find that sour cream enhances the flavor of Mexican
style foods much.

Salsa, a mild version for the OP preference of no heat, is a fat free
option with tomatoes that might help pep up that burrito. Another
suggestion would be to add some garlic in when browning the onions.
Other things I might add include Alfalfa sprouts, or any sprouts
(already suggested), portobella mushrooms cooked with the onions and
garlic, pickled, sliced banana peppers (unless those are considered too
spicy), a bit of chopped cilantro, or a bit of lime juice.

Heidi

Cilantro! I've gotten to love the stuff, even though I didn't when I
first tasted it. I hate to agree with Bobby Flay about anything, but I
agree that if you don't like cilantro, "Try it again". It grows on you.
It's getting so bad, I'm considering putting it on my cereal!
BTW, a bunch will keep much longer in the fridge if you untie it when
you get home, spread out a few paper towels, and spread the cilantro
out on the paper towels. Then roll it up and put it in a plastic bag.
Once chopped, it doesn't last long (a few hours at room temp, a little
longer, maybe overnight, in the fridge).

Bean wrote:

[snip preceding]
>
> Try sauteing some cubed zuchhini with garlic & cumin, then throwing
> in some frozen corn kernels. That sounds tasty to me

Yes! This is a side dish for us every now and then: zucchini and corn
with garlic and cumin (though we use canned corn -- TJ's is pretty
good, but good old Green Giant's "Mexicorn" works with this, too).
It's a good side dish for fried chicken, among several other things.

-aem

There were some great suggestions here, some of which I'll use in my own
burrito-making. I usually mash up some pinto beans or black beans w/ jarred
salsa -- you get more texture that way.

But why not just try something else instead of a bean burrito if you want a
change? For example, drain a can of cannelini (white kidney beans). Dump
into a bowl. Add chopped red/green pepper, seeded diced tomatoes, purple
onion, cukes and whatever fresh or dried herb you like (dill is nice with
this). Add a teaspoon of extra virgin olive oil, a squeeze of fresh lemon
juice, and toss it all together. Taste and add salt & pepper as needed.
This makes a *wonderful* and high fiber salad -- the beans, lemon and veggie
juices combine w/ the small amt of oil to make a wonderful sauce that is a
bit messy, but delish. . I usually stuff it into pita bread right before
eating (knock yourself out and use whole wheat if you want -- probably less
fat than a tortilla), but you could wrap it in a tortilla or scoop it up
with toasted pita chips.

You could also use hummus and raw veggies and sprout, or baba ganoush, to
make a "burrito" or wrap of sorts.




"Ken Knecht" > wrote in message
...
>I usually mix FF refried beans with some browned onions, green pepper and
> chili powder, cumin, and oregano and wrap it in a whole wheat tortilla. As
> you can probably tell, I'm trying for maximum fiber.
>
> I eat this for lunch very frequently but it's getting tiresome. It needs
> more to pep it up. I tried some lettuce but it helps minimally. Any
> suggestions? Not anything hot like chili peppers, I'm not fond of hot food
> and the spices I add are all I want. Nor cheese, I'm trying to keep it low
> fat. I suppose tomatos would help but it's hard to keep them fresh without
> very frequent trips to the grocery.
>
> TIA
>
>
> --
> Untie the two knots to email me
>
> "Madness is not a consequence of uncertainty, but of certainty." Nietzche
>

i have added sauteed vegetables chopped fine....onions, zucchini, corn,
tomato, olives, green pepper, carrots, mild green chiles. yummy.

black beans take well to a combination of orange juice, chopped fresh
tomatoes, parsley, and minced onions. it's cuban-style, i believe.
these go well with brown rice.

or try mixing into eht beans 1 t of cumin not spicy but very flavorful)
and 1/2 t paprika to perk up your tastebuds.
after heating it., top it with chopped cilantro and chopped green
onions.

guacamole is delicious, but it adds fat.

you can use fat-free cheddar or jack cheese to it, and fat-free sour
cream.

also use salsa; there are mild varietties or you can make a simople one
by mixing a can of tomatoes, a clove of garlic, half an onion, and a
squeeze of lemon or lime juice in a blender or food processor.

"aem" > wrote in news:1109958591.128343.43730
@l41g2000cwc.googlegroups.com:

> what does FF mean?
>

Fat free

--
Untie the two knots to email me

"Madness is not a consequence of uncertainty, but of certainty." Nietzche

wrote in news:1109967332.726699.170980
@l41g2000cwc.googlegroups.com:

> Salsa, a mild version for the OP preference of no heat, is a fat free
> option with tomatoes that might help pep up that burrito.

I thought of that yesterday after I posted. I have some medium heat and it
helped a lot. I'll get a jar of mild.

> Another
> suggestion would be to add some garlic in when browning the onions.
>

I thought of that but didn't try it. I will next time.




--
Untie the two knots to email me

"Madness is not a consequence of uncertainty, but of certainty." Nietzche

Damsel in dis Dress > wrote in
:

> Pour enchilada sauce over them?
>

That's a very good suggestion.


--
Untie the two knots to email me

"Madness is not a consequence of uncertainty, but of certainty." Nietzche

Ken Knecht >, if that's their real name, wrote:

>Damsel in dis Dress > wrote in
:
>
>> Pour enchilada sauce over them?
>
>That's a very good suggestion.

Hope it works out for you!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Penzey's spice mixture called Adobo. You can stir it into the beans
before slopping into burritos. Adds a flavour not easily defined, but
yum!

My SO, eek, Hub added hot steamed, shelled edame that have been simmered
in salt water. That's fiber.
I like some roasted garlic mashed into my beans.
blacksalt

On Superbowl Sunday, a friend of mine came over and brought black bean/sweet
potato burritos. They were a little underseasoned for me, but they had
potential. She made them in flour tortillas, but said she normally uses
corn tortillas and bakes them (without sauce, just sprinkled w/ a bit of
cheese) until crispy.

I had forgotten about them until yesterday when I suddenly had a craving for
them. Will be experimenting with this combination this week!

Chris

BISON MEAT

Ken Knecht wrote:
>
> I usually mix FF refried beans with some browned onions, green pepper and
> chili powder, cumin, and oregano and wrap it in a whole wheat tortilla. As
> you can probably tell, I'm trying for maximum fiber.
>
> I eat this for lunch very frequently but it's getting tiresome. It needs
> more to pep it up. I tried some lettuce but it helps minimally. Any
> suggestions? Not anything hot like chili peppers, I'm not fond of hot food
> and the spices I add are all I want. Nor cheese, I'm trying to keep it low
> fat. I suppose tomatos would help but it's hard to keep them fresh without
> very frequent trips to the grocery.
>
> TIA
>
> --
> Untie the two knots to email me
>
> "Madness is not a consequence of uncertainty, but of certainty." Nietzche
>
#! rnews 1053
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From: Mike Garrison >
Subject: gratuity not included...?
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ChrisSG wrote:
>
> >
> > Q: What do you do when a mountain guide rings the doorbell?
> > A: Pay him for the pizza.
> >
>
> Q)What do you call a guide without a girlfriend?
> A) Homeless

Q) How do you identify a mountain guide in a bar?
A) Don't worry, he'll make sure you hear all about it.