This time of year is my favorite for fresh garden veggies. I’ve been spending a lot of time in Ohio this summer and profiting from garden surplus but no worries if you’re a city kid, all of these veggies are definitely at your local farmer’s market, too. This veggie & black bean burrito is a delicious way to use up some of those garden vegetables that always seem to get ripe at once and get a veg- packed lunch (or dinner!)
What You’ll Need:
tortilla (get big ones!)
red or green bell pepper, chopped
red onion, chopped
cheese (I used shredded queso blanco but mozzarella works too!)
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
The How To:
- Add olive oil to skillet, just enough to coat the bottom and add onion, peppers and zucchini. Sauté
for 5-7 minutes, until tender.
- Once the veggies have softened, stir in spices and black beans and cook for another 10-15 minutes.
- To assemble the wraps, add some cheese and layer the bean & veggie mixture on top. Fold in the sides of the tortilla and roll to seal the burrito.
- Add burrito back into the skillet to crisp up, about 1-3 minutes each side.