Ingredients
1 can each black, pinto & garbanzo beans
2 T oil
1 large onion, chopped
5 garlic cloves, minced
1 jalapeno, minced
2 finely chopped carrots (1 C)
1 red bell pepper, chopped
1 small zucchini, chopped
2 t dried oregano
1/2 c salsa
1 1/2 t salt
1 t ground cumin
1 t chili powder
1 large tomato, diced
1 c corn
1/2 c chopped fresh cilantro
8 tortillas
shredded cheeses
Preparation
Chop together onion, garlic, jalapeño & carrots, and sauté in oil over medium heat until just tender, about 5 minutes. Chop together bell pepper & zucchini, and add to the pan along with oregano. Cook a few minutes more. Stir in beans, salsa, salt, cumin, chili powder, tomato, corn, & cilantro.
Preheat oven to 400 degrees. On large greased baking sheet, assemble burritos (with cheese inside). Place seam side down & brush with salsa. Bake 10-15 minutes, until edges are lightly brown. Serve with sour cream & salsa.
