Crispy Black Bean Burritos

Audrey

• Canola or olive oil

• Medium onion, chopped

• Red pepper, chopped

• Jalapeno pepper, chopped- optional

• 2 cups shredded carrots- or whatever vegetable you like or have on hand- mushrooms also work…

• 2 garlic cloves (or more), crushed

• 2 tsp chili powder

• 1.5 tsp cumin

• 1 19 oz can of black beans, drained

• ½ cup salso

• salt and pepper to taste

• whole wheat tortillas- about 6

• 1 cup grated cheddar cheese or ½ cup crumbled feta

1. Heat oil in a heavy skillet then sauté the onion, red pepper and jalapeno for about 5 minutes, until soft.

2. Add the other vegetables and garlic and cook for another 5 to 8 minutes, until the moisture cooks off.

3. Add the spices. Then add in the black bean and salsa and cook. Use a masher to squish some or most of the beans- whatever texture you like. Cook until heated through and bubbly.

4. Place a scoop of the mixture down the middle of each tortilla, sprinkle with cheese (and cilantro if you’d like) then roll it all up.

5. In a fresh skillet, heat more oil and fry the burritos until they’re crispy.

6. Serve with more salsa, sour cream, green onions, avocadoes… Yum!

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