Black Bean & Veggie Burritos


prep: 10 minutes
cook: 20 minutes

equipment: large skillet, small sauce pot, and stove

serves: 6-8; depending on your shell size
we got 6 burritos using 9″ round soft taco/burrito shells

ingredients for veggiesIMG_2782

  • 1 zucchini*
  • 1 yellow squash*
  • 1/2 yellow onion*
  • 1 red bell pepper*
  • 1 yellow bell pepper*
  • 1 orange bell pepper*
    • *all diced in similar sized pieces >>>
  • 1 package taco seasoning
  • 1 teaspoon cumin
  • 4 tablespoons olive oil
  • taco shells
    • we use soft taco shells
  • taco toppings, whatever you like
    • we use shredded cheese, sour cream, diced fresh tomato, guacamole

ingredients for black beans:

  • 1 can of black beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1 cup of water


  • put diced vegetables into a large skillet
  • add olive oil, taco seasoning, and cumin
  • stir until veggies are evenly coated
  • cook until veggies on medium to medium-low heat until done, about 20 minutes
  • while veggies are cooking, make black beans
    • in a small saucepot, add black beans, seasonings, and water
    • stir and bring to boil
    • stir and turn down to low, they’ll be done when veggies are finished
  • assemble burritos with black beans, veggies, and toppings
    • tip: you’ll want to use slotted spoons when serving to drain off excess liquid from veggies and black beans

-The Martin’s Kitchen-



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