Wednesday, January 5, 2011

Black Bean and Vegetable 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… should not add stress to your day.


Black Bean and Vegetable Burrito

Serve with cooked rice
Serves 4

9x10 inch flour tortillas
1 small 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 (optional) seeded and chopped fine
1 cup grated cheddar cheese
Cilantro, chopped (optional)
Non-fat sour cream
Tomato Salas

Wrap tortillas in foil and heat in oven at 250 degrees F until warm. Heat oil over medium high heat, 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 sides of tortillas over filling and place seam side down on a plate. Serve passing salsa and sour cream to spoon on top.

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