Rhonda's Black Bean Veggie Burritos
Yield
4 servingsPrep
20 minCook
15 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
green bell peppers
seeded, chopped |
|
| 1 | each |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 1 | each |
jalapeño pepper
|
*
|
| 2 | cans |
black beans
drained |
*
|
| 1 | can |
corn
drained |
*
|
| 1 | can |
tomato paste
small |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
cumin
|
*
|
| 1 | x |
thyme
|
*
|
| 1 | x |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
green bell peppers
seeded, chopped |
|
| 1 | each |
onions
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 1 | each |
jalapeño pepper
|
*
|
| 2 | cans |
black beans
drained |
*
|
| 1 | can |
corn
drained |
*
|
| 1 | can |
tomato paste
small |
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | x |
cumin
|
*
|
| 1 | x |
thyme
|
*
|
| 1 | x |
cayenne pepper
|
*
|
Directions
Sauté vegetables in balsamic vinegar with the spices until soft and onion is clear.
Add rest of the ingredients, stir up and cook until warm.
Should be thick, not liquid.
Spoon into flour tortillas, roll up, and bake for 10 to 15 minutes.
