Rhondas Black Bean Veggie Burritos
1 green or red pepper, seeded and chopped
1 onion, chopped (I used red)
1-4 garlic cloves, minced
1 jalapeno pepper, minced, optional
2 tablespoons balsamic vinegar
1 teaspoon cumin
1 teaspoon thyme
cayenne pepper, to taste
2 (15 ounce) cans black beans, drained
1 (14 ounce) can corn, drained
1 (6 ounce) can tomato paste
1-2 tablespoons soy sauce
12 flour tortillas
1. Preheat oven to 350 degrees F. Saute vegetables in balsamic vinegar with the spices until soft and onion is clear.
2. Add rest of the ingredients, stir up and cook until warm. Should be thick, not liquidy.
3. Spoon into flour tortillas , roll up, place on baking sheet, and bake for 10-15 minutes.
This makes a lot! I had filling left over, and it freezes well. When cold, I just microwaved for 2-3 minutes (with a damp paper towel to keep the tortillas from getting tough), and that worked fine, too. '
SO HOW'D IT GO?
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