Black bean and vegetable burrito
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Yellow bell pepper; julienned | |
| ½ | Red bell pepper; julienned | |
| ½ | cup | Mushroom; sliced |
| ½ | cup | Corn |
| 1 | Carrot; julienned | |
| 1 | can | Black beans; drained |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Cumin |
| 2 | tablespoons | Brown sugar |
| 1 | dash | Salt |
| ¼ | cup | Balsamic vinegar |
| 4 | Flour tortillas | |
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.
Notes: I hope you enjoy this dish I designed a few years ago. The play between the brown sugar and balsamic vinegar is quite nice.
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