Black Bean Burritos
This classic burrito recipe is a great way to use up ingredients that you might have around the kitchen in a simple meal. The more ingredients that you have, the heartier the meal will be. Make sure you've got some salsa or other hot sauce to top it off! Originally served as part of Black Bean Burritos.
- Sweet Potato and Bean Burrito (2005-06-13)
- Potato and Squash Burrito (2004-09-11)
Ingredients
- 1 tablespoon vegetable oil
- 2 small onions (chopped)
- 1 large red pepper (chopped)
- 4 ounces cremini mushrooms (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 tablespoon ancho chile powder
- to taste kosher salt
- 15½ ounces canned black beans (drained and rinsed)
- 14½ ounces canned, with zesty jalapeno peppers tomatoes
- 4 flour tortillas
- 3 cups white rice (cooked)
- monterey jack and sharp cheddar cheese (shredded)
- picante sauce salsa
- avocado (peeled and chopped)
- wedges lime
Instructions
We heat the oil in our dutch oven and saute the onions on low heat for about 5 minutes. We then add the red pepper and saute for another 5 minutes until softened. We add the mushrooms and cook on medium-low heat until they have released their liquid and are tender. We continue with the garlic, sauteeing just for a minute, and then we add the cumin, salt and chile powder and cook for another minute. Finally, we add the black beans and tomatoes and simmer gently for 10 minutes more.
We make the burritos by heating the tortillas between dampened paper towels in the microwave for 20 seconds. For each burrito, we put some rice, the black bean mixture, cheese, squeeze of lime, avocado pieces, and salsa on a heated flour tortilla. Roll up any enjoy with a crisp green salad!