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Vegetarian Bean Burritos

Western.Chefs's picture
Ingredients
  Flour tortillas 4
  Vegetable oil 2 Teaspoon
  Zucchini 4 Medium, each cut lengthwise in half, then sliced crosswise
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Spanish red kidney beans 1 Can (10 oz)
  Black beans 1 Can (10 oz), rinsed and drained
  Shredded monterey jack cheese 4 Ounce (1/2 Package)
  Fresh cilantro leaves 1⁄2 Cup (8 tbs) (Loosely Packed)
  Chunky style salsa 16 Ounce (1 Jar)
Directions

Warm tortillas as label directs; keep warm.
In nonstick 12 inch skillet, heat oil over medium high heat.
Add zucchini, salt, and cinnamon and cook until zucchini is tender crisp, about 5 minutes.
Meanwhile, in 2 quart saucepan, heat kidney beans with their sauce and black beans just to simmering over medium heat; keep warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Vegetable
Interest: 
Everyday

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