Recipe - Black Bean And Vegetable Burrito

One half Yellow bell pepper;
julienned
One half Red bell pepper; julienned
One half cup Mushroom; cut or sliced up
One half cup Corn
1 Carrot; julienned
1 cn Black beans; drained
1 teaspoon Chili powder
1 teaspoon Cumin
2 tablespoon Brown sugar
1 ds Salt
One fourth cup Balsamic vinegar
4 Flour tortillas

Date: Wed, 20 Mar 1996 16:42:07 0000

From: Terry Pogue tpogue@ids2.idsonline.com
Saute peppers and carrot in a little olive oil until just barely tender.
Add the mushrooms and corn. Saute until nice color. Add the brown sugar,
chili powder, cumin, salt and stir around. Add the vinegar and deglaze the
pan. You may need to add a splash of water depending on how much water is
in the vegetables and how much chili powder you use. Add the drained beans
and heat through. Microwave tortillas for 45 seconds in damp paper towel to
soften. And fill with the cooked mixture and serve with salsa and sour
cream if desired.

Per serving: 336 Calories; 4g Fat (10% calories from fat); 15g Protein; 63g
Carbohydrate; 0mg Cholesterol; 189mg Sodium

NOTES : I just received the welcome letter. I hope you enjoy this dish I
designed a few years ago. The play between the brown sugar and balsamic
vinegar is quite nice.

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