Ingredients (use vegan versions):
- 8 large flour tortillas
- 3 large tomatoes, chopped
- 1 large green bell pepper, chopped
- 1 large yellow bell pepper, chopped
- 1 large red bell pepper, chopped
- 2 cans vegetarian refried beans OR 2 cups kidney beans, lentils, etc.
- Mexican seasoning (or make your own...I do)
- olive oil
- salsa (homemade, preferably)
Directions:
If you are using kidney beans, make sure you prepare them by
soaking overnight and then boiling for 2 hours. If using
lentils, cook as directed. If using canned refried beans,
warm in a frying pan over medium heat until bubbly. Add
Mexican seasoning (or whatever spices you choose) to your
beans. Put chopped peppers into a large frying pan or saucepan and
saute over medium-high heat with a little olive oil until
cooked, but not mushy (about 8 minutes). Add tomatoes and
cook for another 3-5 minutes. Use a slotted spoon to take the vegetables out of the pan so
that the oil stays in there. Place beans and vegetables in
a tortilla and roll into a burrito; while oil is still hot,
place in frying pan for a few minutes until the tortilla is
crispy and brown (but not burnt!). Serve with salsa to add to taste. Enjoy!
Serves: 6 very hungry people, or 8 light eaters
Preparation time: 35 mins
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