Summer Veggie and Black Bean Burrito

2/3 Cups Black Beans

Overnight soak the black beans.

1/2 Tsp Salt
3 Cups Water

Cook black beans with salt and water for 4 whistles.

(OR)

13.4 oz Beans, Washed

1 Tbsp Olive Oil
1/2 Yellow Bell Pepper, Chopped
1/2 Orange Bell Pepper, Chopped
1/2 Red Bell Pepper, Chopped
1 Bunch Green Onion, Chopped, Keep white and green parts separately
1 and 1/4 Tsp Salt
1/2 Tsp Black Pepper Powder

1 Cup Yellow Corn
2 Cups Zucchini / Summer Squash, Chopped (I used 1 Yellow round, 1 Green Round, 1 Green long)
2 Tsp Cumin, Ground
1 Tsp Chipotle Chili Powder
1 Tsp Garlic, Minced

1 Cup Cherry Tomatoes, Halved (1 Pint, remaining for serving)

To Serve:

2 Tbsp Cilantro, Chopped
2 Tbsp Green Tops of Green Onion, Chopped
Cherry Tomatoes, Halves
Avocado
Salsa

Heat oil in a pan, add bell peppers, white part of green onion, salt, pepper and saute for 4 minutes in medium flame.

Add corn, zucchini, cumin, chipotle, garlic and saute for 5 more minutes in medium flame.

Add 1 Cup cherry tomatoes, black beans and cook until tomatoes soften, the beans are heated through and most of the moisture has evaporated about 3 minutes in medium flame. stir in green tops of green onion, mix and switch off the stove.

Fill and roll the burritos with avocado. Serve topped with cilantro, green onion and cherry tomatoes. Enjoy with salsa.

Yields: 4 Cups
Source: wellplated
Taste Note: Tastes
Yields: 8? Burritos
Serves: