Vegetarian Burritos

Vegetarian burritos even meat lovers will enjoy. Packed with mexican flavors and veggies by Lacey Johnston.
Serves 2 - 4.
Print Recipe

• 1 Green Bell Pepper, sliced into thin strips
• 1 Red Bell Pepper, sliced into thin strips
• 1 White Onion, sliced into thin strips
• 15 oz. can Refried Beans
• 15 oz. can Black Beans, drained
• 1/2 cup Corn
• 1 tbsp Taco Seasoning
• 1/4 cup Sour Cream
• 2 cups Iceburg Lettuce, chopped
• 2 Red Tomatoes, diced
• 1 tbsp Olive Oil
• 1 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 1 tbsp Unsalted Butter
• 1/3 cup Water
• 1 pkg. Large Tortillas
• 1 cup Cheddar Jack Cheese, shredded

1. Preheat oven to 325 degrees F.
2. In a large skillet, saute bell peppers and onion until tender. Set aside.
3. In a small saucepan heat refried beans, water and taco seasoning over medium-low heat.
4. In a nonstick skillet, saute corn in butter, salt and pepper for 1 - 3 minutes or until done.
5. Assembly burritos with all ingredients excluding tomato and lettuce.
6. Wrap burritos in foil and place on baking sheet, bake for 30 minutes.
7. Unwrap burritos and top with lettuce and tomato.