08 April, 2007

Black Bean and Vegetable Burritos

I've been meaning to submit this to Carnival of the Recipes (it'll be in next week's meatless this week's edition, hosted by Diabetic Recipes), and since I don't seem to have much to say these days...

Black Bean and Vegetable Burritos (3-4 servings)
adapted from Easy Dinners: Vegetarian

8 7- or 8-inch whole wheat tortillas
1 med onion, chopped
½ med. red sweet pepper, cut into thin strips
1 T. fresh lime juice
¼ t. bottled minced garlic
2 t. olive oil
½ c . frozen, whole-kernel corn
¼ t. ground cumin (or more)
¼ t . chili powder (or more)
dash ground black pepper
1 15-ounce can black beans, rinsed and drained
1 c. shredded Monterey Jack cheese
Salt to taste
Sour cream and fresh cilantro/salsa (optional)

1. Stack tortillas and wrap tightly in foil. Heat in 350-degree oven. Or alternatively, heat them individually in a dry frying pan and store in a tortilla keeper until ready to assemble burritos.

2. In a medium saute pan, cook the onion, sweet pepper, lime juice and garlic in hot oil for 3-5 minutes or until vegetables are tender. Stir in corn, and spices. Cook over medium heat for 4-5 minutes or until corn is tender, then add beans and heat through. Salt to taste.

2. To assemble each burrito, spoon about a half cup of the bean mixture onto a tortilla just below center. Top with 2T of the cheese. Fold one edge of tortilla over filling. Fold filled tortilla in half again. If desired, serve with sour cream and fresh cilantro/salsa.

FbL's suggestions: Quality/fresh ingredients are vital for this recipe; have all ingredients chopped and spices assembled before beginning—it moves fast once you start; consider additional lime juice while sautéing and also sprinkling it on the veggies when assembling burritos; the cilantro is almost a must. You can add grilled chicken or pork, but be sure to increase the spices.

This makes a great light lunch with a side salad or chips & guacamole.