An easy vegetable burrito with everything from the garden and pantry!
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.
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!
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.
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
Then Follow the pictures!