Burritos

I made these yesterday and thought they where really good.They are a combination of two different recipes, with some Verna changes.

Burrito ingredients:

Small amount of Garlic Oil-from Olive Cellar-or oil of choice
4-5 cloves of garlic-chopped fine
1 red onion-chopped fine
1 large carrot-chopped fine
2 stalks of celery- chopped fine
1 teaspoon ground cumin
about 1 teaspoon coriander
2 teaspoon chili powder
1 can black beans, rinsed and drained
1 can red adzuki beans rinsed and drained-or pinto beans
2 cups frozen corn, thawed-optional
2 squirts Sriracha Hot Chili Sauce-optional
2 squirts Braggs Liquid Aminos- optional-will add salt like flavor
cheese of choice
tortillas of choice-I used Fat Flush Tortilla shells
low sodium, salsa-I used Green Mountain, garlic flavor

Directions:
Bake at 350 35-40 minutes. Cover. Uncover the last 10 minutes.
1- In sprayed 9 by 13 " glass pan, pour half a jar of salsa in the pan. Set aside.
2-In deep skillet, heat oil. add onions garlic, cook over medium heat, till transparent. Add carrots, celery, cumin coriander and chili powder. Continue cooking until carrots are tender.
3-Add beans and corn and continue cooking until warmed through. Add black pepper, Sriracha Sauce and Braggs Aminos to taste.
4-Spoon filling in the center of tortilla shell. (put in generous amount) Sprinkle with cheese Fold over, put in pan on top of salsa, seam side down.
5- Continue filling shells, till pan is full. ( I am not sure how many this will make as I ran out of shells while making them.)
6-Cover with remaining salsa. Bake

Enjoy! Please leave comments.