Flavorful Vegetable Burritos | Heather Nicholds

Ingredients

• 6 tortillas
• 1 14 oz can black-eyed peas (or ½ cup dried, fully cooked)
• 1 tsp olive oil
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 green or red pepper, diced
• 1 tomato, diced
• 1 tsp cumin*
• ¼ tsp cayenne*
• 1 tsp dried oregano*
• 2 tsp sea salt (approx)
• *or 2 tsp Mexican Chili Mix