Cristina's favorite Black Bean & Veggie Burritos
Michelle
ingredients
- 2 carrots, chopped
- 1 onion
- vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 red pepper, chopped
- 1 cup corn, thawed
- 1 can black beans, rinsed and drained
- 1 can stewed tomatoes
- 2 teaspoons seeded jalapeno (optional)*
- flour tortillas
- sour cream
- cheese
- cilantro
directions
- 1
Saute carrots in oil for about 5 minutes, add onions and saute until tender. Add cumin, chili powder, bell pepper, and corn. Saute until tender. Add beans, tomatoes and jalapenos, bring to a simmer. Season with salt and pepper.
- 2
Warm tortillas either on a hot non stick pan, a few minutes a side or in the microwave...sprinkle with water and zap for about 15 seconds. Fill tortilla and add sour cream, cheese and cilantro.
notes
*I usually leave jalapenos out when making for kids and just put a bottle of hot sauce on the table for those who want it hot.
Source: Cristina Bocock's Family
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