Veggie Burritos
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 Serrano peppers, minced
- 1 bell pepper, diced
- 1 tsp ground cumin
- 2 tsp ground chili powder
- 2 tbsp tomato paste
- 1 14-oz can diced tomatoes
- 2 15-oz cans black, red, or pinto beans, drained and rinsed
- 1.5 cups frozen corn kernels
- 5 oz baby spinach, roughly chopped
- 1 lime, halved
- 1 cup crumbled Cotija cheese
- 8 oz coarsely grated Monterey jack cheese | (2 cup)
- 8 large burrito-sized flour tortillas
- kosher salt, to taste
Instructions
Make the filling:
- Heat a a large pot or skillet over medium-high heat.
- Add oil until shimmering, then add onion, garlic, Serrano and bell peppers and cook until the the ingredients begin to soften, ~5 minutes.
- Add the cumin, chili powder, and tomato paste, and cook for 1 minute.
- Add diced tomatoes and beans, then bring back to a simmer.
- Add the corn and spinach and stir until the spinach has wilted and everything is warm.
- Remove from heat and season to taste with salt and lime juice.
Assemble the burritos:
- Warm tortillas briefly in a dry skillet.
- Divide filling and cheeses between tortillas.
- Roll burritos in foil.
- Brown burritos on both sides in a skillet over medium heat (~5 min per side).
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