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Recipe submitted by Kristine Matulevicius

Quick Burritos

Ingredients (use vegan versions):

    8 large flour tortillas
    3 large tomatoes, chopped
    1 large green bell pepper, chopped
    1 large yellow bell pepper, chopped
    1 large red bell pepper, chopped
    2 cans vegetarian refried beans OR 2 cups kidney beans, lentils, etc.
    Mexican seasoning (or make your own...I do)
    olive oil
    salsa (homemade, preferably)

Directions:

If you are using kidney beans, make sure you prepare them by
soaking overnight and then boiling for 2 hours.  If using
lentils, cook as directed.  If using canned refried beans,
warm in a frying pan over medium heat until bubbly.  Add
Mexican seasoning (or whatever spices you choose) to your
beans.

Put chopped peppers into a large frying pan or saucepan and
saute over medium-high heat with a little olive oil until
cooked, but not mushy (about 8 minutes).  Add tomatoes and
cook for another 3-5 minutes.

Use a slotted spoon to take the vegetables out of the pan so
that the oil stays in there.  Place beans and vegetables in
a tortilla and roll into a burrito; while oil is still hot,
place in frying pan for a few minutes until the tortilla is
crispy and brown (but not burnt!).

Serve with salsa to add to taste.

Enjoy!

Serves: 6 very hungry people, or 8 light eaters

Preparation time: 35 mins

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