These vegetarian Black-Bean Stuffed Burritos where inspired by a Chicken and Black Bean Burrito recipe in a recent issue of Cooking Light. We eat vegetarian at least once or twice a week. I chose this recipe for our vegetarian night, and used a few of these tips to tweak it from the original.
Course Main Dishes
Cuisine Mexican
Keyword Vegetarian
Essential Ingredient beans
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4Burritos
Calories 353kcal
Author Katie
Ingredients
1 1/2Tablespoonswater
2Tablespoonsfresh lime juice
1 - 2teaspoonchili powderadjust for heat preference
3/4teaspooncumin
1/4teaspoonblack pepper
1/8teaspooncayenne pepper
1 3/4cupscanned black beansdrained and rinsed
1/4cupthinly sliced green onion
1/3cupsalsa
1/3cupred bell pepperdiced
1/3cupzucchinidiced
1/3cupcorn
2Tablespoonsfinely chopped cilantro
salt and pepperto taste
48-inchflour tortillas
3/4cupMonterey Jack cheeseor Pepper Jack cheese
2teaspoonsolive oilor canola oil - plus additional as needed
Instructions
In a small saucepan, bring the water, lime juice, chili powder, cumin, black pepper, and cayenne to a boil.
Stir in the black beans, green onion, and salsa. Cook over medium-low heat until heated through, then set aside.
In a small saucepan, heat the oil over medium-high heat. Saute the red bell pepper and zucchini for 3-5 minutes. Remove from heat and stir into the bean mixture along with the corn and cilantro. Season to taste with salt and pepper.
Warm the tortillas in the microwave, or whatever your preferred method, so the tortillas do not break when folding. Then, spoon 3/4 cup of mixture in each tortilla. Sprinkle with 3 tablespoons of cheese, then roll up – folding the ends in to create a little pouch.
Coat the surfaces of a heavy skillet with a small amount of oil. Heat the skillet over medium-high heat. Then, add the burritos and brown 3 minutes on each side. Repeat with remaining burritos.
Notes
You can keep the burritos in a warm oven while you complete the browning process to keep them all warm before serving.Adapted from Cooking Light