Rhonda's Black Bean Veggie Burritos
Last updated 6/12/2012 1:20:14 AM. Recipe ID 51896. Report a problem with this recipe.
Title: Rhonda's black bean veggie burritos
Yield: 1 Servings
1 Green or red pepper, seeded
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
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
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!--
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