LibreRecipes

Black Bean and Vegetable Burritos

Rating

4 9- to 10-inch-diameter flour tortillas

3/4 cup chopped onion

2 teaspoons vegetable oil

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 cup chopped red bell pepper

2/3 cup frozen corn kernels, thawed

1 medium carrot, coarsely grated

1 2/3 cups canned black beans, rinsed, drained

1/2 cup drained canned Mexican-style stewed tomatoes

2 teaspoons minced seeded jalapeño chile

8 tablespoons grated Monterey Jack cheese (about 2 ounces)

4 tablespoons nonfat sour cream

4 tablespoons chopped fresh cilantro

Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.