Bean's Burritos

We've been trying to eat more plant-based meals, which is hard when we've been meat eaters our whole lives. I love it when I find a recipe where the meat is not missed in the least. These burritos were an instant hit with Mike and myself, and I think the kids liked them too. It may seem kind of weird eating a cold burrito-- guess you could think of it more as a "wrap". My sister-in-law Liz made these for us at our family reunion and they are amazing, simple, delicious, light and perfect for summer. You can find the original posting on Liz's friend Janeen's blog (whose nickname became Green Beans 'Neen, which I guess was shortened to Bean, which is why the recipe is Bean's Burritos, but they do also have beans in them! Ha. :) ) Check out her blog for great healthy, plant-based recipes. Everything I've ever tried from her blog has been exceptionally good.

Bean's Burritos

Tortillas (about 6 burrito sized)
1 can black beans (1 1/2 cups if you cook them from dried), rinsed and drained
1 can kidney beans (1 1/2 cups if you cook them from dried), rinsed and drained
3 tomatoes, seeded and chopped
1 orange, yellow, OR red pepper, chopped
1 cup frozen corn, thawed
1 avocado, chopped
1 clove garlic, minced
1 small bunch cilantro, chopped
1/4 to 1/2 cup red onion, chopped
1/2 to 1 tsp. cumin (to taste)
1-2 limes, juiced

Mix ingredients well. Cover and refrigerate for about an hour to combine flavors. Serve cold in warmed tortillas. (Leftover filling is great as a chip dip/salsa)