Wednesday, February 10, 2016

Meatless Mexican Burrito

1 (15-ounce) can Black beans drained and rinsed
1/4 cup chopped fresh cilantro
1 c. regular corn or southwestern Corn canned or frozen
4 to 6  (10-inch) flour tortillas
1 Green bell pepper
1 (4.5-ounce) canned chopped tomatoes with green chiles
1 Onion chopped
1/2 lb.. mashed beans or a (16-ounce) refried beans
1 tsp. Chili powder
1 tsp. salt
1 tsp. black pepper
1/2 tsp. Cumin
1/2 tsp. Garlic
1 1/2 cups Mexican blend cheese
1/3 c. oil

 In a pot placed on stove on medium to high heat add 2 tbsp. oil, onions, and bell pepper and sauté till the onion is translucent, once the onion and bell pepper is cooked add the rest of the ingredients except refried beans  and oil, mix well and cook for about 5 to 10 minutes. 

Once mixture is done place tortilla on a flat surface, on the tortillas just below center of each tortilla, spread the refried beans, sprinkle with cheese, and black bean mixture, fold sides of tortilla over the filling then turn and overlapping one side and roll up to resemble a burrito.

Fry in 2 batches, in a clean dry pot add the rest of the oil and heat for 3 to 4 minutes, now slowly add the burritos so it doesn't splatter on you, brown to a pretty golden brown on each side or until browned and crispy, if it's getting to brown to fast lower the heat, and repeat for all the burritos. Pull out the burritos drain on paper towels.


Top with guacamole, sour cream, chopped tomatoes, or lettuce, for your dip use the avocado dressing link below

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