Ingredients

• 2 tablespoons olive oil
• 1 bunch celery , sliced
• 1 large onion , chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 cloves garlic , minced, or more to taste
• 1 , 28 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 tablespoon lime juice , or to taste
• hot sauce to taste
• salt and ground black pepper to taste
• 8 , 10 inch

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
2. 2 Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
3. 3 Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
4. 4 Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.

Nutrition per serving