The difference between burritos and fajitas

I returned back to my apartment this week after a nice vacation with my family in Chicago. When I came back I went major grocery shopping because I had no food and because I just got my paycheck! I went to Trader Joes and got frozen black bean taquitos, popcorn, frozen cheese enchiladas, and a premade individual salad. I like having frozen things on hand for those times when I want something hot to eat, but I don't really have the money to go out and buy something or the time to make anything. I then went to Vons and bought green and red bell peppers, corn on the cob, carrots, tortillas, cereal, milk, eggs, black beans, pasta, sauce, and some other things. I decided the next day that I was bored so I cooked up what I called burritos, but in reality they were more like fajitas. I spent the entire week figuring out the difference between fajitas and burritos, since they're vegetarian it was a little hard to figure out the difference. 

The real difference I found was based on the meat, whether it's chopped (for a burrito) or thicker pieces (for a fajita). Or at least that's what I read online. These were supposed to be burritos, since they had rice and beans, but they came out more like fajitas because of the sauteed bell peppers and the fact that I used a 6" corn and whole wheat tortilla rather than a bigger flour tortilla that can be rolled up into a little pouch. 

Veggie "burritos"

1 Green bell pepper

1 Red bell pepper

5-10 baby carrots

black beans

rice a roni spanish rice

8-10 tortillas

Cook spanish rice according to the directions on the box. I omitted the oil to make it healthier, but it actually just burned the bottom layer rice on the pan, so I will be adding the oil in next time. 

While the rice is cooking chop green and red bell peppers and baby carrots into strips.  Heat half a tablespoon to a full tablespoon of canola oil onto a frying pan and drop in peppers and carrots. Stir veggies around for 8 minutes.

Remove veggies from the pan. Pour in a can of partially drained black beans into the frying pan and heat for 2-4 minutes. 

(I made my "burritos" for freezing so I did not heat any of the tortillas)

Once everything is heated layer one tablespoon of black beans on to the tortilla (use larger amounts if using a larger tortilla, mine were 6" and didn't hold too much!) followed by one tablespoon of rice and topped with strips of pepper and carrot mixture. 

Roll up that tortilla and enjoy!

I had so much rice, beans, and veggies left over since I only made 5 very small "burritos." I put everything into tupperware and put it in the fridge. I had non frozen burritos for lunch the next few days. I heated the tortilla in the microwave the first time, but it didn't come out well. Heating the tortilla in a heated frying pan works much better. About 10-15 seconds on both sides, no need to spray with cooking spray or anything.