Bean And Vegetable Burritos

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Bean And Vegetable Burritos

 

By: Lighthearted Everyday Cooking - Anne Lindsay

 

Categories: Mexican, Vegetables

 

Yield: 5 servings

 

 

 

1 tsp vegetable oil

2 med onions; chopped

3 cloves garlic; minced

1 sweet green pepper; chopped

1 cup finely diced zucchini

1 large carrot; grated

2 tsp chili powder

1 tsp (ea) dried oregano and cumin

1 1/2 cups Winter Salsa

1 can (14oz) refried beans

5 10-inch flour tortillas

2/3 cup shredded Cheddar cheese

 

These are easy to prepare, especially if you have some

salsa or spicy tomato sauce on hand. Serve with

yogurt. Flour tortillas are available in the

refrigerated section of most supermarkets.

 

In nonstick skillet, heat oil over medium heat; cook

onions, stirring occasionally, for 3 minutes. Add

garlic, green pepper, zucchini and carrot; cook,

stirring often, for 5 minutes. Stir in chili powder,

oregano and cumin.

 

Stir 2/3 cup of the Winter Salsa into refried beans.

Spread about 1/3 cup refried bean mixture in thin

layer over each tortilla, leaving about l-inch border;

cover with vegetable mixture. Roll up each tortilla

and place seam side down in lightly oiled 13- x 9-inch

(14 cup) baking dish.

 

Bake in 400°F oven for 15 minutes. Sprinkle with

cheese and bake for 5 minutes longer. Serve with

remaining salsa.

 

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