Black Bean & Vegetable Burritos
Created by Shari Broder - serves 4
This is a quick weeknight supper using canned black beans. You can substitute whatever vegetables you like. I sometimes add grated sweet potatoes or avocado. Serve with salsa and sour cream if you like.
3/4 c. chopped onion
1 T. olive oil
1/2 t. ground cumin
1/2 t. chili powder
2 garlic cloves, minced
1/2 green chili pepper, minced (canned are fine)
2/3 c. frozen corn kernels
1 medium carrot, coarsely grated
1 can black beans, drained
1/2 c. canned diced tomatoes, drained
1 c. grated cheddar or other cheese
fresh cilantro, sour cream, salsa (optional)
large flour tortillas
Heat nonstick skillet to medium-high.
Add oil and onion, and saute until golden.
Add peppers. Saute until soft, then add garlic for about a minute.
Add cumin and chili powder, and stir another 30 seconds or so, until fragrant.
Add carrots and corn, and saute about 5 minutes, until almost tender.
Add beans and tomatoes, and season with salt and pepper.
Let simmer about five minutes.
Warm tortillas in microwave. spoon filling down the center. Sprinkle with 2 T. or so of cheese, sprinkle with some cilantro, and fold up burrito style.
I am passionate about helping women lose weight without dieting by teaching them how to trust their inner wisdom and make peace with food and eating. I love teaching women how to get off the diet hamster wheel by learning how to eat consciously, stop emotional eating and enjoy foods they love while losing their desire to overeat along with their excess weight.