Rhonda's Black Bean Veggie Burritos Recipe - Cooking Index
Rhonda's Black Bean Veggie Burritos Recipe - Cooking Index
| 1 | Green or red pepper - seeded | |
| And chopped | ||
| 1 | Onion - (I used red) chopped | |
| 1 | Garlic cloves minced - up to 4 | |
| 1 | Jalapeno pepper - (optional) | |
| 2 | Black beans - drained | |
| 1 | Corn kernels - (the vacuum | |
| Packed type) - drained | ||
| 1 | Tomato paste - (the small | |
| Kind) | ||
| 1 tablespoon | 15ml | Soy sauce - up to 2 |
| 1 | Cumin, thyme, cayenne pepper |
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 jalapeno "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 jalapeno 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.
Source:
Susan Feniger and Mary Sue Milliken
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