Vegetarian Burritos!!

This recipe is easy, cheap and healthy, and great for kids who don't like veggies. My mom used to make this recipe when I was a kid, and I LOVED it. It was the only way she could get broccoli down me.

Some time ago, I actually lost the original recipe, but I've continued to make it, morphing it into my own creation which now includes 3 serranos (and somehow still not spicy enough for us.)

My version makes a ton, so if you don't want to be eating it all week, you can half the recipe. Or you can make it and freeze some for later. Personally, I like to make the whole batch and change it up later in the week-- like put it over tortilla chips to make nachos, or add fried plantains or sausage or BACON! Of course, then it's not quite as healthy, but who cares after you've been a god damn vegetarian for several days. You deserve it.

Vegetarian Burritos (This is the first time I've written it down so if it's confusing, let me know)

Ingredients:

3-4 tablespoons oil (I used canola, but vegetable or olive would be fine)
1 lb Broccoli (large stems removed and chopped into small-ish pieces)
3/4 lb Carrots (shredded)
1 or 2 onions finely chopped
2 jalapeno or serrano chiles if you like it hot (obviously, if you're cooking for kids or like it mild, you can reduce or leave these out) finely chopped
6 Cloves garlic minced
4 tomatoes coarsely chopped (you can also use canned tomatoes if you want)
4  15 oz cans of black beans, drained and rinsed (you can use dried beans of course, but I'm just lazy and don't feel like taking all that time to soak and cook them first)
2   15oz cans corn
1 1/2 tsp salt (add more to taste)
1 tsp black pepper
2 TBS Chili powder
2 TBS cumin
1 1/2 tsp smoked paprika
1 tsp chipotle chili powder
1/2 tsp cinnamon
2 (6oz?) cans of tomato paste
1-2 TBS tapatio (or any kind of hot sauce)
Large flour tortillas
Cheddar cheese
Cilantro
Sour cream (optional)

Instructions:

1.) Heat Oil in a large skillet or pot. When it reaches moderately high heat, add the chiles and onion. Cook until tender and translucent (about 5 minutes)

2.) Add the garlic, salt and pepper. Cook 1 minute.

3.) Add the broccoli, carrots and the rest of the spices: Cook, stirring frequently for about 5 minutes, or until broccoli is fairly tender.

4.) Add beans, corn, tomatoes, tomato paste and Tapatio. (Depending on how juicy the tomatoes are, you may need to add a bit of water, but not too much because you want it to be fairly thick so it won't fall out of your burritos.)  Reduce heat to medium and simmer for about another 10 minutes, or until everything is nice and tender and has lots of flavor. Just taste and add at this point. Add more salt if you want, or more spices. Sometimes I add a few tablespoons to sour cream to the mix, but if you have lactose intolerant people involved, leave it out and let people put it in their burritos individually.

5.) Put mix onto warmed tortillas. Top with cheese, cilantro, and sour cream if you want. Roll and eat!

Enjoy skinnies! (you're all skinny this week, since this shit is healthy!)