Zippy Black Bean Burritos
by Sonya Dwyer
Serves: 4
Ingredients
2 teaspoons olive oil
3/4 cup chopped green, red or yellow bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, crushed
1 tablespoon red wine vinegar
1 can (10-ounce) diced tomatoes and green chiles, undrained
1 can (15-ounce) black beans, rinsed and drained
4 flour tortillas (10-inch)
1 cup (4 ounces) sharp shredded cheddar cheese
Fresh cilantro leaves (optional)
Instructions
Heat the oil in a large saucepan over medium-high heat. Add the bell pepper, cumin, oregano, and garlic; cook 3 minutes, stirring frequently. Stir in vinegar and tomatoes; reduce heat to medium, and cook 10 minutes. Stir in beans; cook 5 minutes or until thoroughly heated.
Warm tortillas according to package directions. Spoon about 1/2 cup bean mixture down center of each tortilla using a slotted spoon. Sprinkle each serving with 1/4 cup cheese, and roll up. Garnish with fresh
cilantro, if desired. Yield: 4 servings: (serving size: 1 tortilla).
Recipe inspired by Cooking Light