black-bean-and-vegetable-burritos-1192.json

{
    "directions": [
        "Preheat oven to 350\u00b0F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.",
        "Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; saut\u00e9 until almost tender, about 5 minutes. Add beans, tomatoes and jalape\u00f1o; bring to simmer. Season with salt and pepper. remove from heat.",
        "Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate."
    ],
    "ingredients": [
        "4 9- to 10-inch-diameter flour tortillas",
        "3/4 cup chopped onion",
        "2 teaspoons vegetable oil",
        "1/2 teaspoon ground cumin",
        "1/2 teaspoon chili powder",
        "1 cup chopped red bell pepper",
        "2/3 cup frozen corn kernels, thawed",
        "1 medium carrot, coarsely grated",
        "1 2/3 cups canned black beans, rinsed, drained",
        "1/2 cup drained canned Mexican-style stewed tomatoes",
        "2 teaspoons minced seeded jalape\u00f1o chile",
        "8 tablespoons grated Monterey Jack cheese (about 2 ounces)",
        "4 tablespoons nonfat sour cream",
        "4 tablespoons chopped fresh cilantro"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sandwich",
        "Bean",
        "Tomato",
        "Vegetable",
        "Vegetarian",
        "Quick & Easy",
        "Healthy",
        "Jalape\u00f1o"
    ],
    "title": "Black Bean and Vegetable Burritos",
    "url": "http://www.epicurious.com/recipes/food/views/black-bean-and-vegetable-burritos-1192"
}