Ingredients (use vegan versions):

• 8 large flour tortillas
• 3 large tomatoes, chopped
• 1 large green bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 large red bell pepper, chopped
• 2 cans vegetarian refried beans OR 2 cups kidney beans, lentils, etc.
• Mexican seasoning (or make your own…I do)
• olive oil
• salsa (homemade, preferably)

Directions:

If you are using kidney beans, make sure you prepare them by
soaking overnight and then boiling for 2 hours. If using
lentils, cook as directed. If using canned refried beans,
warm in a frying pan over medium heat until bubbly. Add
Mexican seasoning (or whatever spices you choose) to your
beans.

Put chopped peppers into a large frying pan or saucepan and
saute over medium-high heat with a little olive oil until
cooked, but not mushy (about 8 minutes). Add tomatoes and
cook for another 3-5 minutes.

Use a slotted spoon to take the vegetables out of the pan so
that the oil stays in there. Place beans and vegetables in
a tortilla and roll into a burrito; while oil is still hot,
place in frying pan for a few minutes until the tortilla is
crispy and brown (but not burnt!).

Serve with salsa to add to taste.

Enjoy!

Serves: 6 very hungry people, or 8 light eaters

Preparation time: 35 mins

Tags: Salsa, Tomato, Vegan, Vegetables