Bean and Beef 'E' Burritos in Chili con Queso Sauce

This is a veggie burrito that is smothered in a creamy, spicy cheese sauce.

1 tablespoon olive oil
1 onion minced
1 zucchini chopped
2 cloves garlic minced
1 bag veggie crumbles
1 can diced tomatoes
1 teaspoon salt
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/8 teaspoon sugar
1/2 pablano pepper minced
1 can vegetarian pinto beans
8 flour tortillas (burrito size)

16 ounces Queso blanco Velveta
1 can Rotel

In a large heavy bottom skillet over medium heat add the oil and heat well. Add the onions, zucchini, peppers and garlic. Let this cook for about 5 minutes then add the veggie crumbles. Let this cook for another couple of minutes then add the spices let this cook for about 3 minutes then add the tomatoes. Let this reduce for about 5 minutes then remove from the heat. In a small sauce pot heat the beans. In a medium sauce pot add the cheese and Rotel and warm over medium heat until well incorporated. Spread a tablespoon of bean on the tortilla. Add in 3 tablespoons of the veggie mixture then roll tightly. Place on the county top grill. Cover with the cheese sauce and serve. This is a fun, fast dish that will put the Mexican restaurant to shame!for more on this recipe or any others please email me at alesia.leach@gmail.com