Title: Rhonda's Black Bean Veggie Burritos
Categories: Digest, Nov., Fatfree
Yield: 1 Servings

1 Green or red pepper, seeded
And chopped
1 Onion (I used red) chopped
1 To 4 Garlic Cloves minced
1 Jalapeno pepper (optional)
2 cn Black beans, drained
1 cn Corn kernals (the vacuum
Packed type), drained
1 cn Tomato paste (the small
Kind)
1 To 2 Tablespoons soy sauce
x Cumin, Thyme, Cayenne pepper
(to taste, I used about
1 ts Each.

Saute vegetables in balsamic vinegar with the spices until soft and onion
is clear. Add rest of the ingredients, stir up and cook till warm. (I used
a 12 in. nonstick skillet and it was full to the top!) Should be thick, not
liquid.

Spoon into ff flour tortillas , roll up, and bake for 10-15 minutes.

I had some steamed kale left over and rolled it up with the filling
interesting addition, I liked it! I also added some ff soyakass jalepeno
"cheese"

Warning! This makes a lot! I ate 2 each evening for 5 days, and still had
filling left over to freeze. It freezes well. Also, when cold, I just
microwaved for 2-3 minutes (with a damp paper towel to keep the tortillas
from getting tough), and that worked fine, too. I did not use a jalepeno
in my version, just personal taste. Obviously, I liked them a lot to eat
so many days in a row, but they were easy to fix! Hope you all like 'em.
Yum!--

Posted by Tyrrell Courtney to the Fatfree
Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip