Burritos are typically a low cost meal and are very filling. This vegetarian burrito recipe can be adapted to what is in season and what your family likes. I like to cook a batch of dried pinto beans and serve Pinto Beans and Cornbread for one meal, then use the leftover beans to make Vegetarian Burritos. If it’s available, we like to add chopped fresh cilantro. When red bell peppers are expensive (and their price can vary widely – I just bought a package of 6 for $3.99 and have at times paid that much for one pepper), omit them or substitute a green bell pepper.
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 red bell pepper, chopped
- Salt and pepper to taste
- ½ tsp chili powder
- 2 (15 oz.) cans pinto beans, drained and rinsed (or prepared equivalent from dried beans)
- 6 burrito sized tortillas
- 2 C. cheddar cheese, shredded
In a skillet, sauté onion, garlic, and red bell pepper in a small amount of oil. Add seasonings and beans. Mash some of the beans with a potato masher, adding a small amount of water if needed. Warm tortillas and assemble as burritos with 1 cup of the cheese, garnishing with remaining 1 cup of cheese.