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Black Bean Burritos

1 can (15 oz) tomato sauce

2 TBSP oil (olive or vegetable)

1 onion

2 small zucchini or summer squash

8 oz sliced mushrooms

1 can black beans

2 TBSP Spice by Rachel Sweet WARM CHILI MIX


shredded cheese (optional)

To make the sauce, pour the can of tomato sauce into a small saucepan. Add 1 tablespoon WARM CHILI MIX and stir well. Turn the heat on the lowest setting and cover the pot. Allow to cook for 10 minutes, then shut the heat off. The pot with the sauce can sit on the stove until you are ready for it.

To make the filling, wash the onion and squash and dice small. Wash the mushrooms in a colander to get all the dirt off and set aside. Rinse the beans in a colander and set aside. Add the oil to a large pan or use a pot. Heat oil to medium and add the onions. Allow to cook for 3 minutes, then add the squash and mushrooms. Cook for 10 minutes, then add the beans and the 1 tablespoon WARM CHILI MIX and stir well. Cook another 5 minutes and then shut off the heat.

Spoon the filling into the center of a tortilla. Top with sauce and cheese, if desired. Roll up into a burrito.


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