BEST BLACK BEAN BURRITO RECIPE RECIPES

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BEST BEAN SALAD RECIPE | ALLRECIPES



Best Bean Salad Recipe | Allrecipes image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories     Salad    Beans    Three Bean Salad Recipes

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Yield 12 cups

Number Of Ingredients 13

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

  • Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
  • Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, CarbohydrateContent 23.6 g, FatContent 6.5 g, FiberContent 5 g, ProteinContent 4.4 g, SaturatedFatContent 1 g, SodiumContent 412.1 mg, SugarContent 9.3 g

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE | MOLLY YEH ...



Sweet Potato and Black Bean Burritos Recipe | Molly Yeh ... image

Provided by Molly Yeh

Total Time 40 minutes

Cook Time 40 minutes

Yield 10 burritos

Number Of Ingredients 17

1 1/2 pounds sweet potatoes, cut into 1/2-inch cubes
Olive oil, for drizzling 
Kosher salt and freshly ground black pepper 
2 cloves garlic, minced 
1/2 Spanish onion, finely diced 
1 jalapeno, seeded and finely chopped 
1 tablespoon chili powder 
1 tablespoon tomato paste 
1/2 teaspoon dried Mexican oregano 
2 cups packed fresh baby spinach 
One 15-ounce can black beans, drained 
One 14.5-ounce can diced tomatoes 
1 cup crumbled queso fresco 
Juice of 1 lime
Ten 10-inch whole-wheat tortillas 
1 bunch fresh cilantro, chopped 
Hot sauce, as desired 

Steps:

  • Preheat the oven to 425 degrees F.
  • Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
  • Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
  • Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
  • To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

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VEGETARIAN BEAN BURRITO RECIPE | JAMIE OLIVER BEAN RECIPES
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Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 416 calories per serving
    1. Preheat the oven to 180°C/350°F/ gas 4. Peel and finely slice the onion, then deseed and slice up the pepper. Coarsely grate the cheese.
    2. Heat a little oil in a frying pan over a medium-low heat and gently fry the onion for 10 minutes, or until softened.
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    5. Cook for 10 minutes, or until slightly reduced, then season to taste with sea salt and black pepper.
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    7. Divide the filling mixture in half, then blitz one half with a stick blender to form a bean paste – if you don’t have a stick blender, mash with a potato masher.
    8. Spread the tortillas with the warm bean paste, then add a serving spoon of the filling and a spoonful of red pepper, and sprinkle with cheese. Roll up the tortillas and place on greased baking tins.
    9. Bake for 5 to 10 minutes, or until golden and warmed through.
    10. Dress the salad leaves in a little oil and vinegar, then serve alongside your bean wraps.
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