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Bean & Veggie Burritos

Julia Pinney
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beans, vegeterian
Servings: 8 Burritos

Ingredients

  • 2 Cups mixed beans cooked (I used Kidney beans, black beans and green lentils)
  • 1 Small onion halved and thinly sliced
  • 1 Small red pepper halved and thinly sliced
  • 1 Tomato diced
  • 1/2 Cup corn
  • 3 Garlic cloves crushed
  • 2 Tablespoon tomato paste
  • 2 Teaspoons cumin
  • 1 Teaspoon paprika
  • Salt
  • Black pepper
  • 2 Tablespoons olive oil
  • 1/2 Cup water
  • 1 Cup shredded cheddar cheese
  • Small bunch of fresh chopped cilantro
  • 8 Tortilla wraps
US Customary - Metric

Instructions

  • In a large skillet set over medium to high heat, add the olive oil, garlic, peppers and onions. Stir well and leave to cook, stirring occasionally for about 5-8 minutes. Add the tomatoes and cook for a further 5-8 minutes, stirring a few times.
  • Add the beans, cumin, paprika, salt and pepper. Stir really well and add the tomato paste and water. Stir and bring to a simmer. Leave to simmer for about 2-3 minutes. Remove from heat and stir in fresh chopped cilantro.
  • Lay out the tortilla warps and evenly fill the middle with the bean mixture. Top with cheese and roll up. Lay in a large baking dish and cover with foil. Bake for around 15 minutes in a preheated oven of 350 degrees F. Serve straight away.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.