Black Bean and Vegetable Burritos

Ingredients

• 15 oz black beans drained and rinsed canned
• 1 tablespoon cilantro leaves fresh finely chopped
• 2 cloves garlic minced
• 0.5 teaspoon hot sauce plus more to taste, optional
• 1.5 tablespoons juice of lime 
• 1.5 cups monterey jack shredded
• 3 tablespoons olive oil 
• 2 medium onions sliced
• 2  bell peppers red seeded thinly sliced
• 25 servings salt 
• 4 8-inch tortillas whole-wheat

Equipment

• bowl
• frying pan

Directions

1. In a large skillet, warm 2 Tbsp. oil over medium heat.
2. Add onions, bell peppers and garlic, sprinkle with salt and cook, stirring, until vegetables have softened, 6 to 8 minutes.
3. Remove from heat.
4. Combine beans, cilantro, lime juice, hot sauce, if desired, and 1 Tbsp. olive oil in a medium bowl. Taste and season with salt.
5. Warm a large skillet over medium heat. One at a time, add tortillas and let cook 1 to 2 minutes to soften, flipping once.
6. Spread 1/4 of onion mixture (about 1 cup) along center of each tortilla. Top with bean mixture (about 1/2 cup) and 1/4 of cheese. Fold in sides and roll up tightly. Repeat.
7. Cut burritos in half and serve immediately.