Rhonda's Black Bean Veggie Burritos

Course : Beans
Serves: 4 - 6
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1 medium green or red pepper -- seeded and chopped
1 medium Onion -- (i used red) chopped
1 cloves garlic minced -- up to 4
1 medium jalapeno pepper -- (optional)
2 cans black beans -- drained
1 can corn kernals -- (the vacuum packed type) -- drained
1 can tomato paste
1 tablespoon soy sauce -- up to 2
1 tablespoon cumin
1 tablespoon thyme
1 tablespoon cayenne pepper

Preparation / Directions:

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. Yu

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