From the kitchen of Stephanie Knewasser. These
vegetarian burritos are made with black beans,
peppers, onions and corn. You can add 1/2 c
cooked rice or shredded chicken if you like.
In a large bowl, combine:
1 can black beans
1/4 c red onions, diced
1/4 c red/ green peppers, chopped
11 oz can crispy corn
2 tsp lime juice
1/3 tsp chili powder
1/2 tsp garlic salt
1/2 tsp cilantro
1 Tbsp taco sauce
salt & pepper
1 1/2 c shredded Mexican cheese
Put spoonfuls of filling down the center of a flour
tortilla. Fold edges in.
Cover a cookie sheet with tin foil.
Place burritos upsidedown (to hold the seam shut).
Bake @ 425 for 7 minutes.
Flip burrito so seam side is up.
Bake 7 minutes.
Serve with shredded lettuce, chopped tomatoes & a
scoop of sour cream on the side.
FREEZING: These freeze well! I lay them unbaked,
seem side down, on a cookie sheet lined with wax
paper. Freeze until firm. Toss in a freezer bag.
Bake the same way, but it may take a little longer.
|"If you are feeling blue- try painting yourself another color."