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Veggie Burritos
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2-3 peeled Carrots
1/2 red onion
1 medium zucchini
1 small yellow squash
1 red bell pepper
1 yellow bell pepper
1 package taco seasoning
1 16oz. can pineapple chunks
1 14oz. can black beans
salsa
sour cream
shredded cheddar cheese
large flour tortilla shells
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Cut up vegetables into bite sized pieces. Make sure the carrots are a bit smaller as they take longer to cook.
Cook all vegetables over medium heat, stirring occasionally until vegetables are firm but starting to get tender, about 5-10 minutes. If necessary, add a TINY bit of water or a tablespoon or two of olive oil. (If it seems extremely dry I add the drained pineapple early).
Add the taco seasoning (to taste), the drained pineapple, and drained black beans, make certain the pineapple is drained very well! Cook another couple minutes, just until the beans and pineapple are warm.
Heat tortilla shells according to package directions.
Place desired amount of veggies, sour cream, salsa, and cheese onto shell. Wrap burrito style. Don't forget a napkin and a fork just in case!
TIP: Place veggies, cheese, and salsa in the middle, and sour cream around the edges to hold shell together when wrapped.
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Preparation Time: 20 min |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Airen Templeton
United States |
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| This recipe has been viewed 5535 times. |
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