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.
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