Spicy black bean burritos
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Broccoli; chopped |
| ½ | cup | Onion; chopped |
| 2 | Cloves Garlic; finely chopped | |
| 1 | tablespoon | Margarine |
| 1 | cup | Yellow Squash; julienned |
| 2 | tablespoons | Shelled Pumpkin Seeds; roasted |
| 1 | tablespoon | Lemon Juice |
| ¼ | teaspoon | Red Pepper Flakes |
| ¼ | teaspoon | Ground Cumin |
| 1 | small | Red Pepper; cut into 2\" strips |
| 15 | ounces | Can Black Beans; drained |
| 6 | Flour Tortillas; warmed | |
Directions
Cook broccoli, onion and garlic in margarine in a 10" non-stick skillet, stirring frequently, until onion is tender. Stir in remaining ingredients except tortillas. Cook, uncovered, stirring occasionally until squash and bell pepper are crisp-tender.
Spoon about ½ cup vegetable mixture into center of each tortilla.
Fold one end of tortilla up about 1" over mixture; fold right and left sides over, overlapping. Fold remaining end down.
Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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