When we went meatless, I’ll admit, I didn’t think I would be able to enjoy Mexican food as much without chicken or carnitas. Luckily I was wrong. I came up with a burrito recipe that makes me muy feliz.
It works with any tortilla, but I’ve grown fond of Ezekiel products because they’re so much healthier to eat on a daily basis than flour-based breads. (Tip: Fold the tortilla package in the store before buying to ensure your tortillas aren’t brittle. You want them supple so they can be folded without breaking.)
First up, preheat oven to 350 degrees.
Next, grab these ingredients:
1 can black beans, rinsed
1 onion, diced
2 bell peppers, diced
1 cup corn
Fresh cilantro
Taco seasoning (if you feel like it)
Saute everything together until onion is nearly carmelized. Line a baking sheet with foil and place your tortillas on top. Sprinkle Mexican-blend shredded cheese in the middle of each tortilla, then add a few scoops of your sauteed mixture veggies. Roll burritos. Sprinkle additional cheese on top. Pop into oven until cheese melts. Your tortillas should be slightly crispy. CRUNCH. Yum.
Add pico de gallo and avocado slices on top as desired. DIG IN.
You can thank me later.
