Black and Green Veggie Burritos
Per 1 burrito
1 onion, chopped
2 zucchini, cut into thin strips
1 green bell pepper, chopped
2 tablespoons olive oil
1⁄2 teaspoon oregano
1⁄2 teaspoon cumin
1 15-ounce can black beans, drained
1 4-ounce can green chilies
1 cup cooked rice
4 large flour tortillas, warmed
Heat onion, zucchini, and bell pepper in olive oil until vegetables are soft, about 4–5 minutes.
Reduce heat to low and add oregano, cumin, black beans, and chilies, combining well. Cook, stirring, until well combined and heated through.
Place 1⁄4 cup rice in the center of each flour tortilla and top with the bean mixture.
Fold the bottom of the tortilla up, then snugly wrap one side, then the other. Serve as is, or bake in a 350°F oven for 15 minutes for a crispy burrito.