Appetizing Vegetarian Burritos

• 2 tablespoons olive oil
• 1 bunch celery, sliced
• 1 large onion, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 cloves garlic, minced, or more to taste
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 tablespoon lime juice, or to taste
• hot sauce to taste
• salt and ground black pepper to taste
• 8 (10 inch) warm flour tortillas

1. Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
2. Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
3. Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
4. Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.

olive oil, celery, onion, chili powder, ground cumin, garlic, tomatoes, cannellini beans, red kidney beans, lime juice, hot sauce, salt, flour tortillas

Taken from www.allrecipes.com/recipe/241097/appetizing-vegetarian-burritos/ (may not work)