Serves 4
1 small onion, chopped
1/3 cup (75 mL) each chopped red and green bell pepper
1 clove garlic, crushed
2 tsp (10 mL) oil
1 can (19 oz/540 mL) black beans, rinsed, drained and mashed
1/2 cup (125 mL) frozen kernel corn, thawed
1 tsp (5 mL) green or hot pepper sauce
1 tbsp (15 mL) lime or lemon juice
1 tbsp (15 mL) chopped fresh cilantro
1 1/2 tsp (7 mL) chili powder
1 tsp (5 mL) cumin
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) cayenne pepper
6 flour tortillas (8 inch/20 cm)
1 cup (250 mL) shredded cheddar cheese
Shredded lettuce
Salsa
Sour cream
Sauté onion, bell peppers and garlic in oil until tender; combine with next 9 ingredients (black beans through cayenne pepper). Place a scant 1/2 cup (125 mL) of bean mixture down the center of each tortilla. Sprinkle with cheese and roll up. Place, seam side down, in a greased casserole. Bake at 350ºF (180ºC) for 15 minutes. Serve burritos on a bed of shredded lettuce. Top with salsa and sour cream.