Title: Rhonda's black bean veggie burritos
 Categories: 
      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!--