Prep: 15 Mins Cook: 14 Mins

Vegetarian Burritos


  • 3 tbls. vegetable oil
  • 1 onion, peeled and finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 1 jalape


Heat oil in a skillet; sauté onion, red pepper and jalapeño until soft, about 7 minutes. Add black beans, zucchini, garlic and cumin; sauté for about 6 minutes more, until zucchini is cooked but still crisp.

Preheat broiler.

Heat tortillas in a dry skillet until just warm; or place in a microwave, cover loosely with a damp paper towel, and heat for 40 seconds. Divide black bean filling among tortillas, top with cheddar cheese and place under broiler until cheese melts, 1 to 2 minutes.

Sprinkle with lettuce and serve with salsa and sour cream. Fold burritos in thirds to eat.

*Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.
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