Bean Burrito 

 This burrito is so yummy that I could eat it every day of the week! The trick to getting it folded in a square is to buy tortilla shells that are designed for this shape.


  • 1 medium onion, diced
  • 1 green pepper, diced
  • 1/2 poblano pepper, diced, seeded
  • 1 ear cooked corn (or frozen)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 Tablespoons olive oil
  • 1/2 can red kidney beans, drained
  • 2 Tablespoons salsa                         
  • 4 tortilla shells 
  • 2 ounces Monterey jack cheese
  • juice of lime (optional)
  • chopped fresh tomato (optional)
  • dollop of sofrito sauce, guacamole, or sour cream

Heat olive oil in a large fry pan and add the diced onions and peppers. Add 1 teaspoon of cumin and stirfry until onions are translucent and peppers are relatively soft. Add corn, cumin, kidney beans, and salsa. Heat until mixture is warm. Add shredded cheese and lime juice, if desired.                                                                                                               

If you are using the tortilla shells that are meant to be folded into a square, put the mixture in the center and fold according to package directions. If using a round flour tortilla. place the mixture closer to you; then bring up the sides and roll in a cylinder by rolling away from you.                                                                                                              Grill in the same frypan until lightly browned. Use more oil if necessary. Serve with desired garnishes.