Title: Spicy Black Bean Burritos
Categories: Ethnic Vegetable
Yield: 6 Servings

1	c	Broccoli; chopped
1/2	c	Onion; chopped
2		Cloves garlic; finely chopped
1	tb	Margarine
1	c	Yellow squash; julienned
2	tb	Shelled pumpkin seeds; roasted
1	tb	Lemon juice
1/4	ts	Red pepper flakes
1/4	ts	Ground cumin
1	sm	Red pepper; cut into 2 strips
15	oz	Can black beans; drained
6		Flour tortillas; warmed

Cook broccoli, onion and garlic in margarine in a 10" non-stick skillet, stirring frequently, until onion is tender. Stir in remaining ingredients except tortillas. Cook, uncovered, stirring occasionally until squash and bell pepper are crisp-tender.

Spoon about 1/2 cup vegetable mixture into center of each tortilla. Fold one end of tortilla up about 1" over mixture; fold right and left sides over, overlapping. Fold remaining end down.

Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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