Title: Black Bean & Vegetable Burrito
Categories: Vegetable
Yield: 4 Servings

1/2 Yellow bell pepper;
-julienned
1/2 Red bell pepper; julienned
1/2 c Mushroom; sliced
1/2 c Corn
1 Carrot; julienned
1 cn Black beans; drained
1 ts Chili powder
1 ts Cumin
2 tb Brown sugar
1 ds Salt
1/4 c Balsamic vinegar
4 Flour tortillas

Date: Wed, 20 Mar 1996 16:42:07 0000

From: Terry Pogue
Saute peppers and carrot in a little olive oil until just barely tender.
Add the mushrooms and corn. Saute until nice color. Add the brown sugar,
chili powder, cumin, salt and stir around. Add the vinegar and deglaze the
pan. You may need to add a splash of water depending on how much water is
in the vegetables and how much chili powder you use. Add the drained beans
and heat through. Microwave tortillas for 45 seconds in damp paper towel to
soften. And fill with the cooked mixture and serve with salsa and sour
cream if desired.

Per serving: 336 Calories; 4g Fat (10% calories from fat); 15g Protein; 63g
Carbohydrate; 0mg Cholesterol; 189mg Sodium

NOTES : I just received the welcome letter. I hope you enjoy this dish I
designed a few years ago. The play between the brown sugar and balsamic
vinegar is quite nice.

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #81

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.