Curried Kidney Bean Burritos

Ingredients

• 29 ounce tomatoes diced drained canned
• 30 ounce kidney beans drained canned
• 0.5 teaspoon curry powder 
• 4 8-inch flour tortillas ()
• 1 tablespoon cilantro leaves fresh minced
• 1 tablespoon jalapeno chopped
• 1 tablespoon olive oil 
• 1.5 cups onion finely chopped
• 1 teaspoon sugar 

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion; saute for 6 minutes or until lightly browned.
3. Add jalapeno, sugar, curry, and tomatoes; cover, reduce heat, and simmer 10 minutes.
4. Add beans; cover and cook 3 minutes or until thoroughly heated; stir occasionally.
5. Remove from heat; stir in cilantro.
6. Warm tortillas according to package directions. Spoon 1 1/4 cups bean mixture down center of each tortilla, and roll up.