Southwestern Vegetable and Bean Burritos
If you don’t have the time or inclination to soak and cook dried beans for this recipe, you can use one 15-ounce can of pinto beans, rinsed and drained, and the burritos will taste just as good.
Preparation Time: 30 minutes
Cooking Time: 14 minutes
Ingredients:
- ¼ cup olive oil
- ½ cup red bell peppers, seeded and diced
- ½ cup yellow bell peppers, seeded and diced
- ½ cup plum tomatoes, cored and diced
- ½ cup fresh cilantro
- 1 clove garlic, minced
- ½ teaspoon medium chili powder
- 1/8 teaspoon cumin
- 1/8 teaspoon oregano
- 1 ½ cups cooked pinto beans
- 1 ½ cups shredded soy Monterey jack cheese or Monterey jack cheese
- ½ teaspoon salt
- 8 10-inch spelt, whole-wheat, or other tortillas
Preheat the oven to 350˚F.
Heat the oil in a large sauté pan over medium-high heat. When the oil is shimmering, add the peppers, tomatoes, cilantro, garlic, chili powder, cumin, and oregano; sauté until the vegetables are tender, 5 to 7 minutes. Add the beans, ½ cup of the cheese, and the salt, and stir to combine.
Heat tortillas, one at a time, in a dry skillet over medium heat, turning them frequently until softened, about 3 minutes total.
Place a tortilla on a flat work surface and spread ¼ cup of the bean mixture down the center, leaving a 1-inch border at the top and bottom. Sprinkle with 2 tablespoons of the remaining cheese. Fold the top and bottom edges over the mixture and roll up from one side. Carefully transfer the burrito to a baking sheet, seam side down; repeat this process with the remaining tortillas and filling. Transfer the burritos to the oven to warm through, 8 to 10 minutes. Serve warm.
Makes 8 servings
