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Title: Rhonda's Black Bean Veggie Burritos
Categories: Vegetable Ethnic
Yield: 1 Servings
| 1 | Green or red pepper, seeded | |
| And chopped | ||
| 1 | Onion (I used red) chopped | |
| 1 | To 4 Garlic Cloves minced | |
| 1 | Jalapeno pepper (optional) | |
| 2 | cn | Black beans, drained |
| 1 | cn | Corn kernals (the vacuum |
| Packed type), drained | ||
| 1 | cn | Tomato paste (the small |
| Kind) | ||
| 1 | To 2 Tablespoons soy sauce | |
| x | Cumin, Thyme, Cayenne pepper | |
| (to taste, I used about | ||
| 1 | ts | Each. |
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 ff flour tortillas , roll up, and bake for 10-15 minutes.
I had some steamed kale left over and rolled it up with the filling interesting addition, I liked it! I also added some ff soyakass jalepeno "cheese"
Warning! This makes a lot! I ate 2 each evening for 5 days, and still had filling left over to freeze. 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. I did not use a jalepeno in my version, just personal taste. Obviously, I liked them a lot to eat so many days in a row, but they were easy to fix! Hope you all like 'em. Yum!--
Posted by Tyrrell Courtney previous next