Name: Black Bean and Vegetable Burrito
Ingredients: 1/2 Yellow bell pepper; julienned; 1/2 Red bell pepper; julienned; 1/2 c Mushroom; sliced; 1/2 c Corn; 1 Carrot; julienned; 1 cn Black beans; drained; 1 ts Chili powder; 1 ts Cumin; 2 tb Brown sugar; 1 ds Salt; 1/4 c Balsamic vinegar; 4 Flour tortillas

His purpose for the lives of His children is Christlikeness. Though we often want comfort and pleasure and prosperity and healing, the Lord knows these are not always the means that will produce in us the holiness He desires. Sometimes God shows His love by removing the trial. Often He shows His love by permitting the trial to remain, knowing just the right pressure in our lives that will produce in us Christlikeness – both His greatest desire and our greatest good.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Sami		4	Servings

INGREDIENTS

1/2		Yellow bell pepper; julienned
1/2		Red bell pepper; julienned
1/2	c	Mushroom; sliced
1/2	c	Corn
1		Carrot; julienned
1	cn	Black beans; drained
1	ts	Chili powder
1	ts	Cumin
2	tb	Brown sugar
1	ds	Salt
1/4	c	Balsamic vinegar
4		Flour tortillas

INSTRUCTIONS

Saute peppers and carrot in a little olive oil until just barely tender.
Add the mushrooms and corn. Saute until nice color. Add the brown sugar,
chili powder, cumin, salt and stir around. Add the vinegar and deglaze the
pan. You may need to add a splash of water depending on how much water is
in the vegetables and how much chili powder you use. Add the drained beans
and heat through. Microwave tortillas for 45 seconds in damp paper towel to
soften. And fill with the cooked mixture and serve with salsa and sour
cream if desired.
Notes:  I hope you enjoy this dish I designed a few years ago. The play
between the brown sugar and balsamic vinegar is quite nice.

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”