| Print Black Bean and Vegetable Burrito Recipe |  |
Black Bean and Vegetable Burrito
Ingredients:
| 2 Tablespoons Brown Sugar opt'l |
| 1/4 Cup Balsamic Vinegar or brandy |
| 1 Dash Salt pepper to taste, |
| 1 Teaspoon Cumin Seed powdered (optional) |
| 1/2 Cup Corn Red and Green Peppers, undrained |
| 1 Teaspoon Chili Powder (optional) |
| 4 Flour Tortillas cut into quarters |
| 1 Carrot julienned |
| 1/2 Yellow Bell Pepper julienned |
| 1/2 Red Bell Pepper julienned |
| 1/2 Cup Mushroom sliced |
| 1 Can Black Beans drained |
Directions:
1. Saute peppers and carrot in a little olive oil until just barely tender.
2. Add the mushrooms and corn. Saute until nice color.
3. Add the brown sugar, chili powder, cumin, salt and stir around.
4. Add the vinegar and deglaze the pan. You may need to add a splash of water depending on how much water is in the vegetables and how much chili powder you use.
5. Add the drained beans and heat through. Microwave tortillas for 45 seconds in damp paper towel to soften.
6. And fill with the cooked mixture and serve with salsa and sour cream if desired.
7. Notes: I hope you enjoy this dish I designed a few years ago.
8. The play between the brown sugar and balsamic vinegar is quite nice.
2. Add the mushrooms and corn. Saute until nice color.
3. Add the brown sugar, chili powder, cumin, salt and stir around.
4. Add the vinegar and deglaze the pan. You may need to add a splash of water depending on how much water is in the vegetables and how much chili powder you use.
5. Add the drained beans and heat through. Microwave tortillas for 45 seconds in damp paper towel to soften.
6. And fill with the cooked mixture and serve with salsa and sour cream if desired.
7. Notes: I hope you enjoy this dish I designed a few years ago.
8. The play between the brown sugar and balsamic vinegar is quite nice.