The [Forgotten] Veggie Burritos

How dramatic! Last night I made the Veggie Burritos that were meant for Saturday night. Good thing too because the avocados weren't going to hold out any longer. 
Simply, it's like making regular tacos/burritos just without ground meat of some kind: 


2 peppers [orange & yellow] and slice them into strips. 
Next I take half of an onion [either vidalia or yellow] and slice into thin rings. 
taco seasoning
taco sauce - old el paso is a good one [we use medium]
no salt added sweet corn
vegetarian refried beans (yes there is a difference, traditional ref. beans are made with lard which is animal fat, a no-no if you're a veggie-monster)
pepper jack cheese, shredded
avocado(s), one tomato, s/p, hot sauce, lime or lemon juice & garlic - mash and mix
flour tortillas

1. Next! Saute the onions for a good 3-4 minutes in some olive oil and add your sliced peppers. Cook another 2-3 minutes until slightly tender but not mushy. 
2. Sprinkle with taco seasoning and cover. The peppers have a decent amount of water in them already, if you cover they will release a lot of the moisture and begin to work on the seasoning. Stir to coat the veggies. 
3. After you have some liquid in the pan, pour over the taco sauce to taste and uncover to let it simmer down. Cook to desired consistency [see above] and place in a covered bowl.
4. Return the refried beans to the pan and heat on low until a smooth consistency.
5. Drain the corn and put aside
6. Mix the line of avocado ingredients to taste
7. Heat the flour tortillas, wrapped in a moist paper towel, for 10-15 seconds in the microwave. They'll come out all moist and ready to wrap
8. Build your taco/burrito with the above ingredients, top with cheese and lite sour cream
9. Enjoy!

Tonight: Broiled portobello mushroom caps with red onion, tomato and bleu cheese crumbles on focaccia bread. mmMmmm!