1 tbs olive oil
1 med onion, thinly sliced
1 jalapeno pepper, seeded and minced (I use 1/2 tsp from a can)
1 tbs chili powder
3 cloves garlic, minced
2 tsp dried oregano leaves
1 tsp ground cumin
1 tsp salt
1 can black beans or pinto beans, rinsed and drained
1 cup frozen corn, thawed and drained
1 green bell pepper, chopped
2 tbs lime juice
3/4 cup shredded monterey jack cheese
sour cream (optional)
1. Preheat oven to 350. Heat oil in large pan over medium-high heat. Add onion and cook, stirring often, 10 minutes or until golden. Add jalapeno pepper, chili powder, garlic, oregano and cumin; stir 1 minute more. Add 1 tbs water and stir; remove from heat. Stir in beans, corn, bell pepper and lime juice.
2. Spoon 2 tbs cheese in center of each tortilla and add filling. Fold all 4 sides around the filling to enclose. Place burritos seam side down on baking sheet. Makes about 8 soft taco size burritos. Cover with foil and bake 30 minutes or until heated through. Serve with sour cream, if desired.
3. Cut up avacado and tomato, sprinkle with salt, garlic powder, pepper and lime juice. Spread over the top, or instead just use salsa. Tastes good served with rice.