Another night with lots of good stuff in the fridge.
Ingredients
1 tbsp olive oil
1 small onion, chopped
1 medium red bell pepper, chopped
1 1/2 cup fresh, canned or frozen corn
1 medium zucchini, chopped
8 oz. shitake mushrooms, chopped
2 tomatoes, chopped
1 can great northern, black, or pinto beans
1 can refried beans (vegetarian)
a couple good handfuls of spinach
1 tsp cumin
8 – 10 inch spinach tortillas
Fun things to top – black bean dip, salsa, sour cream (for non-vegans), cheese
How to:
Saute onion and red pepper in large frying pan. Add corn and zucchini until softened. Add mushrooms, tomatoes, and beans. Stir until mixed well and hot. Add cumin. When close to ready to eat, add spinach and stir until just wilted.
Put in a big bowl in the middle of the table with the rest of the burrito “decorations” and let people fill and roll their own. Great with a side of spanish rice and watermelon.
