Flavorful Vegetable Burritos

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Ingredients

• 6 tortillas
• 1 14 oz can black-eyed peas (or ½ cup dried, fully cooked)
• 1 tsp olive oil
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 green or red pepper, diced
• 1 tomato, diced
• 1 tsp cumin*
• ¼ tsp cayenne*
• 1 tsp dried oregano*
• 2 tsp sea salt (approx)
• *or 2 tsp Mexican Chili Mix

Directions

1. Rinse and drain the beans. If you are using dried peas in your healthy vegan recipes, they must be fully cooked before you begin: How To Cook Dried Beans
2. Heat a large pan to medium, add olive oil and saute onion until softened. Add garlic, and saute briefly. Next, add the zucchini to the pan and saute until soft. The pepper goes in next, then the tomato very briefly. As soon as the tomato is warmed, add the spices and 1 tsp of the salt. Stir the drained peas into the vegetables, and add the other tsp of salt. Stir to combine.
3. Place some of the mix in the center of each tortilla, fold in the ends and roll. Place them in a baking dish, pouring any leftover vegetable juice on top. Put this in the oven for 20-30 min, at 300-350F.