Black Bean and Vegetable Burrito

Black Bean Veggie Burrito

Cooking should be stress free. If you had planned on making Chicken Cacciatore, but, you just don’t feel like making it on that particular night, skip it……make something else…..cooking should not add stress to your day.

Here's an easy recipe that you can add to your meal planner because it uses pantry items. It's a quick recipe to make for a weekday meal. Toss together a green salad and make up some rice and you have a delicious dinner.

Black Bean Veggie Burrito

Black Bean and Vegetable Burrito

Serve with cooked rice

Serves 4

9x10 inch flour or whole wheat tortillas
1 small cooking onion, chopped fine
1 tablespoon vegetable oil
1 teaspoon cumin
1 teaspoon chili powder
1 small red bell pepper, chopped
1 cup corn, frozen
1 cup carrots (about 2) grated
1 can black beans, drained and rinsed
½ cup tomatoes, chopped small
1 jalapeno pepper, seeded and chopped small
1 cup grated cheddar cheese
Cilantro, chopped (optional)

Sour cream
Tomato salsa
Sliced avocado

Directions:

Heat oil over medium high heat, and cook onions until soft, about 6 minutes. Add spices, bell pepper, corn, grated carrot and cook about 5 more minutes. Add beans, tomatoes and jalapeno pepper. Simmer 5 minutes.

Lay out one tortilla and spoon filling into middle about ½ cup.

Add desired amount of cheese and sprinkle cilantro (if using) in middle.

Fold each tortilla in half and grill in a panini machine until cheese melts. About 3-5 minutes each.

If you do not have a panini machine. Preheat oven to 425° F and place on a cookie sheet. Cook until cheese melts, about 8-10 minutes.

Serve with cooked rice and passing salsa, sour cream and avocado slices to spoon on top.