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Appetizing Vegetarian Burritos

"An smooth vegetarian burrito recipe I whipped up one night. This could be very primary and can be dolled up however you want. I serve these topped with bitter cream, shredded Cheddar cheese, chopped tomatoes, and sliced inexperienced onions."

Ingredients :

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

Instructions :

Prep : 30M	Cook : 8M	Ready in : 50M

Heat oil in a huge skillet over medium-excessive warmth. Saute celery and onion in hot oil until onion starts to show translucent, five to 7 minutes. Add chili powder and cumin; saute until onion is tender, about five mins extra. Stir garlic into onion aggregate and saute until fragrant, about 30 seconds.
Stir tomatoes into onion combination; deliver to a simmer, lessen warmth to medium, and cook and stir till liquid is mainly evaporated and aggregate is thick, 5 to 10 mins.
Mix cannellini beans and crimson kidney beans into tomato mixture; cook dinner till bean filling is heated via, five to 10 mins. Season filling with lime juice, hot sauce, salt, and black pepper.
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 last filling and tortillas.

Notes :

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