Recipe - Rhondas Black Bean Veggie Burritos

1 Green or red pepper, seeded
And chopped
1 Onion (I used red) chopped
1 To 4 Garlic Cloves minced
1 Jalapeno pepper (optional)
2 cn Black beans, drained
1 cn Corn kernals (the vacuum
Packed type), drained
1 cn Tomato paste (the small
Kind)
1 To 2 Tablespoons soy sauce
x Cumin, Thyme, Cayenne pepper
(to taste, I used about
1 teaspoon Each.

Saute vegetables in balsamic vinegar with the spices until soft and onion
is clear. Add rest of the ingredients, stir up and cook till warm. (I used
a 12 in. nonstick skillet and it was full to the top!) Should be thick, not
liquid.

Spoon into ff flour tortillas , roll up, and bake for 1015 minutes.

I had some steamed kale left over and rolled it up with the filling
interesting addition, I liked it! I also added some ff soyakass jalepeno
"cheese"

Warning! This makes a lot! I ate 2 each evening for 5 days, and still had
filling left over to freeze. It freezes well. Also, when cold, I just
microwaved for 23 minutes (with a damp paper towel to keep the tortillas
from getting tough), and that worked fine, too. I did not use a jalepeno
in my version, just personal taste. Obviously, I liked them a lot to eat
so many days in a row, but they were easy to fix! Hope you all like 'em.
Yum!

Posted by Tyrrell Courtney tyrrellc@admin.stedwards.edu to the Fatfree
Dig. Vol.12 Issue 10 Nov. 11, 1994. FATFREE Recipe collections copyrighted
by Michelle Dick 1994. Used with permission. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip