Spicy Veggie Burrito with Black Beans
Ingredients
- For the Burrito Filling
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, diced
- 1 small red onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup corn kernels (fresh or frozen)
- 2 tablespoons fresh cilantro, chopped
- Juice of ½ lime
- For Assembling Burritos
- 4 large flour tortillas
- ½ cup shredded cheddar or Monterey Jack cheese (optional)
- Salsa or hot sauce, to taste
- Avocado slices or guacamole, optional
Instructions
- Step 1: Sauté Vegetables : Cook onions, bell peppers, zucchini, and garlic in olive oil until tender-crisp.
- Step 2: Add Spices : Mix in chili powder, smoked paprika, cumin, cayenne pepper, salt, and black pepper. Cook until fragrant.
- Step 3: Add Beans and Corn : Stir in black beans and corn, cook until heated through.
- Step 4: Finish with Lime and Cilantro : Remove from heat and add fresh cilantro and lime juice.
- Step 5: Warm Tortillas : Make tortillas pliable in a skillet or microwave.
- Step 6: Assemble Burritos : Fill tortillas with veggie-bean mixture, cheese, avocado, and salsa. Roll tightly.