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home > recipes > beans / grains > black bean and vegetable burrito
I received this from another site, thought all might enjoy. For all of the people looking for a modern version of the burrito. I hope you enjoy this dish. Terry { Exported from MasterCook Mac } Black Bean & Vegetable Burrito Serving Size: 4 Preparation Time: 0:00 Categories: Tortilla things Amount Measure Ingredient 1/2 yellow bell pepper julienned 1/2 red bell pepper julienned 1/2 cup mushroom sliced 1/2 cup corn 1 carrot julienned 1 can black beans drained 1 teaspoon chili powder 1 teaspoon cumin 2 tablespoons brown sugar dash salt 1/4 cup balsamic vinegar 4 flour tortillas Saute peppers and carrot in a little olive oil until just barely tender. Add the mushrooms and corn. Saute until nice color. Add the brown sugar, chili powder, cumin, salt and stir around. 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. Add the drained beans and heat through. Microwave tortillas for 45 seconds in damp paper towel to soften. And fill with the cooked mixture and serve with salsa and sour cream if desired. Notes: I hope you enjoy this dish I designed a few years ago. The play between the brown sugar and balsamic vinegar is quite nice. source >Terry's Audiobooks >http://www.cuc.edu/~wgts/Audio/audbook.html >Talk Radio Page >http://www.idsonline.com/terraflora/index.html Submitted by Marina Phx. Az.

Black Bean and Vegetable Burrito


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keyword: black
keyword: vegetable
keyword: burrito
ethnicity: mexican
recipes for beans-grains
recipes by jmchee
Email Address:
(posted April 5, 1995)

I received this from another site, thought all might enjoy.
For all of the people looking for a modern version of the
burrito. I hope
you enjoy this dish.
Terry

{ Exported from MasterCook Mac }

Black Bean & Vegetable
Burrito

Serving Size: 4
Preparation Time: 0:00
Categories:
Tortilla things

Amount Measure Ingredient
1/2 yellow
bell pepper julienned
1/2
red bell pepper julienned
1/2 cup
mushroom sliced
1/2 cup
corn
1
carrot julienned
1 can
black
beans drained
1 teaspoon
chili powder
1 teaspoon
cumin
2 tablespoons
brown sugar
dash salt
1/4 cup
balsamic
vinegar
4
flour tortillas

Saute peppers and
carrot in a little
olive oil until just barely tender.
Add the mushrooms and
corn. Saute until nice color.
Add the
brown sugar, chili powder, cumin, salt and stir around.
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. Add the drained
beans and heat through. Microwave tortillas for 45
seconds in damp paper towel to
soften. And fill with the cooked mixture and
serve with
salsa and
sour cream if desired.

Notes: I hope you enjoy this dish I designed a few years ago. The play
between the
brown sugar and balsamic vinegar is quite nice.


source
>Terry's Audiobooks
>http://www.cuc.edu/~wgts/Audio/audbook.html
>Talk Radio Page
>http://www.idsonline.com/terraflora/index.html

Submitted by
Marina Phx. Az.



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