Black Bean and Veg Burritos

For the black beans:
Olive oil
3 cloves garlic, chopped
1 jalapeno, seeded and finely chopped
1 small white onion
1 large can black beans, drained and rinsed
1 teaspoon ground cumin
Salt and pepper
For the fillings:
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 yellow onion, halved and thinly sliced
1 package burrito-sized tortillas
Salsa
¼ cup chopped fresh cilantro
1 avocado, diced
1 cup shredded cheddar cheese
For the black beans, heat olive oil over medium heat. Add garlic, jalapeno and onion; sauté for 2 minutes. Add black beans and spices to the pan and cook for 15 minutes, stirring occasionally. Transfer beans to a serving dish.
In another pan, heat olive oil over medium-high heat. Add bell peppers and onion. Cook, stirring often, until bell peppers are softened.
To put together the burritos, place a scoop of beans on the tortilla. Add the peppers and onion. Top with cheese, salsa, cilantro and avocado. Wrap up and enjoy!
Rookie’s Notes: Of course you could be more carb-smart and make these with whole wheat tortillas. I have just been feeling like some carbalicious, gluten-filled tortillas lately. But you can do what you will.
Cook the linguine according to the package directions. Drain and divide among individual plates. Spoon the sauce over the top.
Yield: Makes 4 servings