Spicy Black Bean Burrito

Ingredients

• 1-15 oz can of black beans (non-BPA)
• 1/2 medium red onion, diced
• 1 medium red bell pepper, diced
• 2 medium cloves garlic, chopped
• 5 TBS low sodium chicken or vegetable broth
• 2 TBS extra virgin olive oil
• 2 tsp chili powder
• 1/8 tsp cayenne pepper
• Sea salt and pepper to taste
• 2 whole wheat tortillas
• 2 oz cheddar cheese, shredded
• Top with fresh Tomato Salsa

Directions

1. Dice onions and chop garlic and let sit for at least 5 minutes.
2. Dice bell peppers.
3. Heat 5 TBS broth or water over low heat (if your burner is medium output) in a stainless steel skillet, covered. Do not us high output burner. As soon as broth begins to steam, add onions and bell peppers and cook, covered with a tight fitting lid for 7 minutes. Stir once broth has evaporated so they won't stick to pan should not be burnt.
4. Add garlic, black beans, olive oil, chili powder, cayenne pepper, salt and pepper to taste.
5. Wrap 1/2 of mixture and 1 oz of cheese into each of the two tortillas.
6. Top with salsa.

Foods in This Recipe