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Veggie Burritos Recipe

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This recipe for Veggie Burritos is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 tbsp olive oil
1 med onion, thinly sliced
1 jalapeņo pepper, seeded and minced (I use 1/2 tsp from a can)
1 tbs chili powder
3 cloves garlic, minced
2 tsp dried oregano leaves
1 tsp ground cumin
1 tsp salt
1 can black beans or pinto beans, rinsed and drained
1 cup frozen corn, thawed and drained
1 green bell pepper, chopped
2 tbsp lime juice
3/4 cup shredded Monterey jack cheese
flour tortillas
sour cream (optional)
Avocado
Tomatoes
Directions:
Directions:
1. Preheat oven to 350. Heat oil in large pan over medium-high heat. Add onion and cook, stirring often, 10 minutes or until golden. Add jalapeņo pepper, chili powder, garlic, oregano and cumin; stir 1 minute more. Add 1 tbsp water and stir; remove from heat. Stir in beans, corn, bell pepper and lime juice.

2. Spoon 2 tbsp cheese in center of each tortilla and add filling. Fold all 4 sides around the filling to enclose. Place burritos seam side down on baking sheet. Makes about 8 soft taco size burritos. Cover with foil and bake 30 minutes or until heated through. Serve with sour cream, if desired.

3. Cut up avocado and tomato, sprinkle with salt, garlic powder, pepper and lime juice. Spread over the top, or instead just use salsa. Tastes good served with rice.

 

 

 

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