Burritos, literally meaning “little donkeys,” are a staple of basic Southwestern cuisine. These easy burritos, filled with beans and vegan cheese, are delicious and filling.

Serves: 4

Filling:

• 1 tablespoons olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 medium green bell pepper, finely diced
• 3 cups well-cooked pinto beans (from about 1 cup raw),
  or one 28-ounce can, drained and rinsed
• One 4-ounce can chopped mild green chilis,
  or 1 small fresh hot chili, seeded and minced
• 2 to 4 tablespoons minced fresh cilantro, to taste
• 1 teaspoon ground cumin
• Salt to taste
• Cooking liquid from the beans, or water, as needed

Remaining ingredients:

• 8 burrito-size (10- to 12-inch) flour tortillas
• 1 cup firmly packed cheddar-style non-dairy cheese
• Fresh Tomato Salsa ^[1] or store-bought salsa
  
• Shredded lettuce for garnish
• Black olives for garnish

Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until it is translucent. Add the garlic and sauté for another minute before adding the green pepper. Continue to sauté until the onion is lightly golden. Add the pinto beans along with the remaining filling ingredients and enough liquid to keep the mixture moist. Simmer, covered, for 10 minutes.

With a mashing implement, mash about half of the beans. Make sure there is enough liquid in the mixture to form a thick, saucy base. Cook, covered, for another 5 minutes.

Spoon some the bean mixture onto the centers of each flour tortilla. Sprinkle with some grated cheese, if desired, and top with a spoonful or so of salsa. Fold the burritos as directed in the illustration below.

Arrange 2 burritos on each dinner plate. Garnish with shredded lettuce and black olives. Pass around extra salsa. Serve at once.

• Find more of VegKitchen’s Vegan Dinner Recipes ^[2] and more Burritos, Enchiladas, And Tortilla Dishes. ^[3]
• Find lots more tortilla recipes in A Southwestern Supper. ^[4]