Ingredients

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