Black Bean and Vegetable Burrito

An easy vegetable burrito with everything from the garden and pantry!

Ready to Roll!

Here are the rough chopped vegetables sauteing in some olive oil spray.  Just veggies and 1/2 plus (to taste) Taco seasoning, 1/2 can drained Black Beans, then added 1/2 cup Salsa Verde Enchilada Sauce.  Saute for about 5 minutes to blend.  Then set aside.

The filling blended together

I ran out to my new little container garden for the Cilantro and could not resit taking a few photo’s of the plants!  Soon everything will be ready for fresh Pico right out of the garden!  I can’t wait!

My Container Garden

Next I assembled to Burrito.  I like the cheese a little melted because it seems to hold everything together better.  I heated the Tortilla in the non-stick skillet, added the cheddar cheese and heated about medium for about 3 minutes.  Spoon in the black bean filling, top with some fresh Cilantro.  That is it!!  I did add some fresh salsa from our favorite Mexican Restaurant, Raul and Theresa’s.  http://raulandtheresas.com/home The place is awesome!!  We go there every Wednesday for the special, all you can eat shredded beef taco’s and cheese enchilada’s.  The big guy gets 3 and 3 every time.

Filling the Burrito

 That is it!  it was so easy!

Black Bean & Vegetable Burrito

1/4 Cup Chopped Onion
1/4 Cup Chopped Yellow Squash
1/4 Cup Chopped Zucchini
1/4 Cup Chopped Red Bell Pepper
1/2+ teaspoon Taco Seasoning
1/2 Can Black Beans, Drained
1/4 to 1/2 Cup Salsa Verde Enchilada Sauce
10 Inch Flour Tortilla’s
Cheddar Cheese, Shredded
Fresh Cilantro

Then Follow the pictures!

Enjoy!!!

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