2mediumred or green bell peppersseeded, chopped (about 2 cups)
1½cups shredded carrots2 medium
2clovesgarlicfinely chopped
1jalapeño chileseeded, finely chopped
1teaspoondried oregano leaves
1teaspoonground cumin
½teaspoon salt
2tablespoonswater
1can16 oz vegetarian refried beans
8flour tortillasabout 10 inch
2cupsshredded CheddarColby–Monterey Jack cheese blend or Mexican cheese blend (8 oz)
⅓cup chunky-style salsa
Instructies
Heat oven to 350°F.
In 12-inch skillet, heat oil over medium-high heat.
Add onion; cook about 5 minutes, stirring frequently, until onion is tender.
Stir in bell peppers, carrots, garlic, chile, oregano, cumin and salt.
Cook 5 minutes, stirring frequently.
Stir in water.
Reduce heat to low; cover and steam 5 to 10 minutes or until vegetables are crisp-tender.
Meanwhile, spread about 3 tablespoons refried beans on each tortilla.
Spoon about 1⁄3 cup vegetable mixture and 1⁄4 cup cheese onto each tortilla.
Fold sides up over filling; roll up tortilla.
On ungreased large cookie sheet, place burritos seam side down about 1 inch apart.
Brush tops and sides with salsa.
Bake 18 to 22 minutes or until thoroughly heated.
Serve topped with additional salsa and sour cream, if desired.
Notes / Tips / Wine Advice:
Make these ahead to eat for lunch or quick dinners on-the-go. Prepare burritos as directed but do not bake. Wrap each burrito in plastic wrap and refrigerate for up to 5 days. When ready to serve, remove plastic wrap and wrap burrito in paper towel. Microwave 1 burrito on High for 45 to 60 seconds or until hot and cheese is melted. For this recipe, use packaged shredded carrots to make it especially quick to prepare.