Veggie Burritos

Culinary Tools:

• Chef’s Knife
• 8-inch Skillet
• Porcelain Enameled Cast Iron Double Griddle

Ingredients:

• 1 cups red bell pepper, seeded and sliced
• 1 cups yellow bell pepper, seeded and sliced
• 1 cups green bell peppers, seeded and sliced
• ½ cup onion, sliced (3 ounces)
• 1/6 cup cilantro, chopped
• ½ (15-ounce) can low-sodium black beans, drained and rinsed
• 1/8 cup lime juice, freshly squeezed
• ½  teaspoon chili powder (optional)
• 2 (8-inch) whole wheat tortillas
• 4 tablespoons guacamole
• 4 tablespoons Homemade Salsa (See recipe)
• 2 tablespoons fat-free sour cream

Procedure:

Cut bell peppers, onion, and cilantro with the Chef’s Knife. In the 8-inch Skillet, sauté bell peppers and onion for 5 minutes over medium heat. Add cilantro, beans, lime juice and chili powder; stir well. Reduce heat to low and simmer about 5 minutes. Remove skillet from stove top and set mixture aside.

Preheat Double Griddle at low heat for 3 minutes. Warm each tortilla for 1 minute (30 seconds per side). Remove and stuff them with bean mixture and 2 tablespoons guacamole; drizzle 2 tablespoons of salsa. Fold ends of the tortilla over and roll up to make burritos. Serve with fat-free sour cream.