Black Bean and Vegetable Burrito

Course : Beans
Serves: 4
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1/2 medium yellow bell pepper -- julienned
1/2 medium red bell pepper -- julienned
1/2 cup mushroom -- sliced
1/2 cup corn
1 medium carrot -- julienned
1 can black beans -- drained
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons brown sugar
1 dash salt
1/4 cup balsamic vinegar
4 tortillas flour tortillas

Preparation / Directions:

Saute peppers and carrot in a little olive oil until just barely tender. Add the mushrooms and corn. Saute until nice color. Add the brown sugar, chili powder, cumin, salt and stir around. Add the vinegar and deglaze the pan. You may need to add a splash of water depending on how much water is in the vegetables and how much chili powder you use. Add the drained beans and heat through. Microwave tortillas for 45 seconds in damp paper towel to soften. And fill with the cooked mixture and serve with salsa and sour cream if desired.


Nutritional Information:

457 Calories (kcal); 6g Total Fat; (12% calories from fat); 18g Protein; 84g Carbohydrate; 0mg Cholesterol; 432mg Sodium

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