Black Bean And Vegetable Burritos

• 3 tablespoons olive oil
• 2 medium onions, sliced
• 2 red bell peppers, seeded and thinly sliced
• 2 cloves garlic, minced
• Salt
• 1 15-oz. can black beans, drained and rinsed
• 1 tablespoon finely chopped fresh cilantro
• 1 1/2 tablespoons lime juice
• 1/2 teaspoon hot sauce, plus more to taste, optional
• 4 8-inch whole-wheat tortillas
• 4 ounces shredded Monterey Jack (about 1 1/2 cups)

1. In a large skillet, warm 2 Tbsp. oil over medium heat. Add onions, bell peppers and garlic, sprinkle with salt and cook, stirring, until vegetables have softened, 6 to 8 minutes. Remove from heat.
2. Combine beans, cilantro, lime juice, hot sauce, if desired, and 1 Tbsp. olive oil in a medium bowl. Taste and season with salt.
3. Warm a large skillet over medium heat. One at a time, add tortillas and let cook 1 to 2 minutes to soften, flipping once. Spread 1/4 of onion mixture (about 1 cup) along center of each tortilla. Top with bean mixture (about 1/2 cup) and 1/4 of cheese. Fold in sides and roll up tightly. Repeat. Cut burritos in half and serve immediately.

olive oil, onions, red bell peppers, garlic, salt, black beans, fresh cilantro, lime juice, hot sauce, tortillas

Taken from www.myrecipes.com/recipe/black-bean-vegetable-burritos (may not work)