Vegetable Burritos

Name: Vegetable Burritos
Ingredients: 23 cup chopped onion; 12 cup shredded carrot; 1 garlic clove, crushed; 1 tablespoon olive oil; 1 (15 ounce) can black beans; 1 (10 ounce) package frozen chopped broccoli, thawed and drained; 1 (8 ounce) packagefrozen whole kernel corn, thawed and drained; 1 (8 ounce) can tomato sauce; 1 tablespoon chili powder; 12 teaspoon salt; 14 teaspoon cumin; 1 dash hot sauce; 72 inches flour tortillas; 8 ounces shredded cheddar cheese; salsa; guacamole

16 ingredients

8 steps

Ingredients

23 cup chopped onion
12 cup shredded carrot
1 garlic clove, crushed
1 tablespoon olive oil
1 (15 ounce) can black beans
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 (8 ounce) packagefrozen whole kernel corn, thawed and drained
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
12 teaspoon salt
14 teaspoon cumin
1 dash hot sauce
72 inches flour tortillas
8 ounces shredded cheddar cheese
salsa
guacamole

Directions

1

Saute onion, carrot and garlic in hot oil in a large skillet over medium-high heat for 2 minutes.
2

Add beans, broccoli, corn, tomato sauce, chili powder, salt, cumin, and hot sauce and bring to a boil.
3

Reduce heat and simmer 5 minutes.
4

Heat tortillas according to package directions.
5

Spoon 1/2 cup vegetable mixture down center of each tortilla and top with 1/4 cup cheese.
6

Fold bottom third of each tortilla over filling.
7

Fold 1 side of tortilla in toward center and fold top over.
8

Serve with salsa and guacamole.