Rhonda's Black Bean Veggie Burritos
Description
It freezes well. Also, when cold, I just microwaved for 2-3 minutes (with a damp paper towel to keep the tortillas from getting tough), and that worked fine, too.
Summary
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| Source | http://www.cookingindex.com/recipes/70865/rhondas-black-bean-veggie-burritos.htm |
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Ingredients
1
jalapeno pepper 1
green or red pepper (seeded and chopped) 1
onion (red or other) 1 clv
garlic (minced) 2 cn
black beans (drained) 1 c
corn 1 cn
tomato paste 1 T
soy sauce 1 t
cumin 1 t
cayenne pepper (or to taste) 1 t
thymeInstructions
- Saute vegetables in balsamic vinegar with the spices until soft and onion is clear
- Add rest of the ingredients, stir up and cook till warm. (I used a 12 in. nonstick skillet and it was full to the top!) Should be thick, not liquid.
- Spoon into flour tortillas , roll up, and bake for 10-15 minutes.
- I had some steamed kale left over and rolled it up with the filling