Rhonda s Black Bean Veggie Burritos
Ingredients| 1 green or red pepper, seeded 1 and chopped 1 onion (i used red) chopped 1 to 4 garlic cloves minced 1 jalapeno pepper (optional) 2 can black beans, drained 1 can corn kernals (the vacuum 1 packed type), drained 1 can tomato paste (the small 1 kind) 1 to 2 tablespoons soy sauce 1 cumin, thyme, cayenne pepper 1 (to taste, i used about 1 tsp each. |
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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
jalepeno "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 jalepeno 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. Yum!--
Posted by Tyrrell Courtney <[email protected]> to the
Fatfree Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV.
Servings:
1
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