Delicious Vegetarian Burritos with Beans

Preheat your cooking surface by heating a substantial amount of oil in a large, versatile pan over an elevated heat level. Sear the celery and onion within the hot oil until the onion begins to transform into a translucent state, taking approximately 5 to 7 minutes. Introduce the spices of chili powder and cumin into the mixture, allowing them to blend with the onion for a further 5 minutes.

Next, incorporate the minced garlic into the onion mixture and continue to cook until it releases its distinctive aroma, approximately 30 seconds later.

Subsequently, add the tomatoes to the onion mixture and bring the entire concoction to a gentle simmer. Reduce the heat level to a moderate setting, allowing the mixture to cook slowly and steadily until most of its liquid has evaporated, leaving behind a thick consistency, taking around 5 to 10 minutes.

Combine the cannellini beans and red kidney beans within the tomato mixture, allowing them to heat through completely, taking approximately 5 to 10 minutes.

Season the bean mixture with a squeeze of lime juice, an added dash of hot sauce, a pinch of salt, and a few grinds of black pepper.

Now, prepare the tortilla wraps by spooning the bean mixture into a straight line across the center of each tortilla. Fold the opposing edges of the tortilla over the filling, overlapping them slightly to create a secure seal. Roll one edge around the filling into a compact burrito shape, repeating this process with the remaining filling and tortillas.