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Black Bean, Pineapple and Jalapeno Burritos


Give me a tortilla and I'll give you a meal.  Yes, I don't think a week goes by without at least one dinner involving burritos or some sort of filling wrapped up in a whole grain tortilla.  Love em!   These ones are sweet and spicy and satisfying.  Full of fibre and nutrients too!  These are pretty simple to prep and make, but give the peppers and onions time to cook down and get really sweet.

Black Bean, Pineapple and Jalapeno Burritos

1 onion, thinly sliced
2 red bell peppers, thinly sliced
2 green bell peppers, thinly sliced
2-3 cloves garlic, minced
Jalapeno pepper, to taste, finely diced
2 tsp mild chili powder
1 tsp ground cumin
1/2 tsp salt
1 14oz can crushed pineapple, with juice
1 can black beans, rinsed and drained (or 1.5 cups cooked black beans)
1/4 cup cider vinegar
1 can tomato paste
A few handfuls roughly chopped fresh cilantro (optional)

4-6 large, whole grain/gluten-free tortillas

Place onion, peppers, garlic and spices in a large skillet or pan with pineapple and juice.  Cook over medium heat until veggies cook down and most of the liquid is absorbed.  Add black beans and cider vinegar and continue to simmer until, again, liquid has reduced.  Stir in tomato paste and turn heat down to low.  Cook another 15 minutes.  Spread desired amount of mixture into the center of tortollas.  Sprinkle with regular or vegan cheese, if desired.  Roll up.  Spoon additional filling over top if you wish.  Makes 4-6 burritos.  Leftover filling can be frozen.

This recipe has been added to Vegetarian Mamma's Gluten-Free Friday and Diet, Dessert and Dogs' Wellness Weekend.

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