Vegetable Bean Filling:
-1 small red onion, diced
-2 garlic cloves, minced
-1/2 jalapeno, minced(use the whole pepper depending on your spice level)
-2 teaspoons oil
-1/2 tsp cumin seeds
-1 tomato, diced
-4 tsp Old El Paso taco seasoning
-1/8 tsp salt
-3/8 cup of frozen or fresh corn
-1/4 cup water
-1 small carrot, diced
-1 green pepper, diced
-3/8 cup cilantro, chopped
-1 8 oz can of pinto beans, rinsed and drained

Burrito Toppings:
-Shredded lettuce
-Tortilla
-Mexican cheese
-Avocado (optional)
-Sour cream (optional)

Directions:

1. In a saucepan, heat 2 tsp oil and add cumin seeds once hot.

2. Once sputtering, add onion, jalapeno, carrot, and garlic. Saute for 2 minutes.

3. Add in chopped tomato, green pepper, salt, and taco seasoning. Mix and cook until tomatoes are soft and mushy.

4. Mix in the pinto beans, corn, and water. Cover and let simmer on low heat for 10 minutes.

5. After 10 minutes, add the cilantro, mix well, and set aside.

6. Prepare your tortilla by slightly warming it on a pan.

7. Transfer to a plate and add a layer of cheese. Next, a spoonful of the vegetable bean filling, and top with lettuce + additional preferred toppings. (To roll the perfect burrito fill your toppings closer to one edge rather than the center.)

8. To get a tight burrito, start by folding the closest edge of your tortilla over your toppings until they are slightly covered. Next, fold in the sides of the burrito, then continue rolling until snug.

9. Toast the burrito, seam side down, on a pan until crisp and golden.

Enjoy!