Project Description

Recipe Ingredients:

  • 2 cups cooked*, drained red kidney beans or one 16-oz. can, drained

  • 1/2 pound ground beef

  • 1⁄4 pound chorizo or hot Italian sausage

  • 1⁄4 cup finely chopped onion

  • 1 clove garlic, minced

  • 1⁄2 teaspoon each salt, ground cumin and crushed oregano

  • 1⁄4 teaspoon pepper

  • 1 egg

Mexican Red Sauce

  • 1/2 cup chopped onion

  • 2 tablespoon oil

  • 1 10oz can enchilada sauce

  • 1 can tomato sauce

Instructions

HARD ROLLS

Reserve 1/2 cup whole beans; mash remaining beans with fork. Combine all ingredients except Mexican Red Sauce and rolls; mix well. Shape into 1-1/2-inch balls. Place on 15-1/2 x 10-1/2 x 3/4-inch greased baking pan; bake at 375ºF. 20 minutes. Place meatballs in heated Mexican Red Sauce. From small ends remove part of soft centers of rolls to form cavities. Spoon 2 meatballs and sauce into cavity of each roll. Makes 8 sandwiches.

MEXICAN RED SAUCE

Sauté 1/2 cup chopped onion in 1 tablespoon oil. Add 1 can (10 or 11 -oz.) enchilada sauce and 1 can (1 5-oz.) tomato sauce. Heat 5 minutes; stir occasionally. Makes about 3 cups.

Chef’s tip: Make meatballs half the size and fill pita bread halves with 3 meatballs. Serve with sauce. Makes 8 to 10 sandwiches.

Nutritional Information per Serving:

Calories-350, (From Fat-28%), Protein-16 g, Carbohydrate-46 g, Fat-11 g, Sodium-1121 mg, Potassium-597 mg, Dietary Fiber-6 g, Calcium-74 mg, Iron-4 mg, Vitamin A-737 iu, Vitamin C-11 mg, Cholesterol-93 mg

*For best results, soak and cook dry beans by preferred method.