Bite-Sized Veggie Burritos

Set out a few bowls and fill with salsa, yogurt or sour cream, and guacamole so your guests can choose what dipping option they like best.


1 Tablespoon canola oil

3/4 cup onion, chopped

2 medium cloves garlic, minced

1/2 teaspoon jalopeno pepper, seeded and finely minced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 (19 ounce) can black beans, drained and rinsed

1 Tablespoon water

1 Tablespoon, plus 1teaspoon red wine vinegar

1 Tablespoon tomato paste


salt pepper to taste

8 8-inch flour tortillas


yogurt or sour cream (optional)

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


In a large skillet, preferably non-stick, heat oil then add onions, garlic, jalapeno, cumin and oregano. Saute, stirring frequently, until onions are cooked to a golden brown. Add black beans, water, vinegar, tomato paste and honey. Stir occasionally, until the beans begin to turn to a paste, approximately 10 minutes. Salt and pepper to taste. Heat tortillas (preferably one at a time) in a non-stick skillet until soft, approximately 20-30 seconds per side, being very careful not to burn. Place tortilla on clean work surface. Spread 1/2 cup of black bean mixture on the tortilla and roll up. Repeat with the remaining black beans and tortillas. Using a sharp knife, slice into bite size pieces. Serve with salsa and sour cream or yogurt. Yields: 32 pieces.