BLACK BEAN BURRITOS RECIPES

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BLACK BEAN BURRITOS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Black Bean Burritos Recipe: How to Make It - Taste of Home image

My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. —Angela Studebaker, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon canola oil
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
4 flour tortillas (8 inches), warmed
1 cup shredded Mexican cheese blend
1 medium tomato, chopped
1 cup shredded lettuce
Optional toppings: Salsa, sour cream, minced fresh cilantro and cubed avocado

Steps:

  • In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off-center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

Nutrition Facts : Calories 395 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 610mg sodium, CarbohydrateContent 46g carbohydrate (2g sugars, FiberContent 7g fiber), ProteinContent 16g protein. Diabetic Exchanges 2-1/2 starch

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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