Vegetable-Bean Burritos - cooking recipe

Ingredients

4 (10 to 12 inch) flour tortillas
1 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. oil (vegetable or olive)
1/2 c. each: diced red and green bell pepper
2 (16 oz. each) cans black beans, rinsed and drained
3/4 c. salsa
1 1/2 tsp. ground cumin (optional)
2 c. shredded cheese (combination of Cheddar, Monterey Jack and Mozzarella)
1/2 c. chopped fresh cilantro (optional)

Preparation

Wrap tortillas in foil; bake at 350\u00b0 about 12 minutes or until heated through. In 10-inch skillet, cook onion and garlic in oil 5 minutes or until softened, stirring occasionally. Add bell peppers; cook 2 minutes. Partially mash one can of beans with wooden spoon or potato masher.
Add mashed beans, remaining can of beans, salsa and cumin to skillet; cook over low heat 10 minutes, stirring occasionally. Sprinkle 1/2 cup shredded cheese down center of each warmed tortilla. Spoon bean mixture over cheese. Top with cilantro, if desired, then roll up. Makes 4 servings.