BLACK BEAN AND RICE BURRITOS
An easy and expandable burrito base. Add bacon, avocado, pico de gallo, or whatever you wish. Sprinkle each burrito with Cheddar and Monterey Jack cheeses, lettuce, and sour cream. Wrap, eat, and be happy.
Provided by Bobikel
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
- Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
- Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.
Nutrition Facts : Calories 428.2 calories, Carbohydrate 72.5 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 7.9 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 894.9 mg, Sugar 3.3 g
BLACK BEAN BURRITOS
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
Time 10m
Yield 4 servings.
Number Of Ingredients 9
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, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 610mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
AVOCADO & BLACK BEAN EGG WRAPPED BREAKFAST BURRITO RECIPE BY TASTY
Here's what you need: eggs, salt, shredded parmesan cheese, butter, shredded cheddar cheese, black beans, onion, bell pepper, avocado
Provided by Claire Nolan
Categories Breakfast
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- In a medium size bowl, whisk the eggs, salt, and Parmesan until well combined.
- In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the cheddar cheese, black beans, onions, and peppers to the center of the egg wrap.
- Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.
- Add avocados and remove from the pan. Fold in the egg wrap's left and right sides, then roll from the bottom to the top to form a burrito.
- Enjoy!
Nutrition Facts : Calories 523 calories, Carbohydrate 21 grams, Fat 36 grams, Fiber 7 grams, Protein 29 grams, Sugar 5 grams
DELICIOUS BLACK BEAN BURRITOS
These burritos are soooo good, you'll want to have them every night.
Provided by Alison
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 2
Number Of Ingredients 10
Steps:
- Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
- Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
- Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
- Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
Nutrition Facts : Calories 692.3 calories, Carbohydrate 70.2 g, Cholesterol 46.8 mg, Fat 35.8 g, Fiber 14.8 g, Protein 21.2 g, SaturatedFat 12.5 g, Sodium 1802.8 mg, Sugar 4.2 g
BLACK BEAN VEGGIE BURRITOS
Sweet potatoes give these baked burritos a unique twist. Packed with tender veggies, cheese and spices, they'll make a mouthwatering dinner any night. -Carissa Sumner, Washington, DC
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large microwave-safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings., Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with yogurt and salsa.
Nutrition Facts : Calories 362 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 505mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 16g protein.
BLACK BEAN AND VEGETABLE BURRITOS
An easy Black Bean and Vegetable Burritos recipe
Categories Sandwich Bean Tomato Vegetable Vegetarian Quick & Easy Healthy Jalapeño Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
- Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
- Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.
BLACK BEAN & AVOCADO BURRITOS - VEGAN
This is a super easy dinner. It's my "go to" meal on busy nights. And it's tasty enough that I often serve it when company comes. It's also versatile. You can add in any vegetable on hand - or completely omit any of the ingredients and it still works well.
Provided by adams.wifey
Categories Black Beans
Time 12m
Yield 10 burritos, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Warm tortillas so they are easy to fold and roll.
- Chop avocados and toss them with the other filling ingredients.
- Fill each tortilla. Fold and roll each burrito.
- Place each burrito on a large skillet, over medium heat. Roll them over after a few minutes and cook them for a few minutes on all sides. Cover the pan with a lid while cooking for part of the time - so that the burrito filling heats through and the tortillas don't get crispy.
- This works well in a cast iron pan.
Nutrition Facts : Calories 383.1, Fat 16.2, SaturatedFat 2.8, Sodium 713.4, Carbohydrate 52.5, Fiber 12.4, Sugar 3.5, Protein 11.4
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- Heat oil in a large pan over medium/high heat. Add the onion, bell peppers and garlic. Cook for 2-3 minutes or until onion is lightly golden. Add the beans and taco seasoning. Cook for another 2-3 minutes. Remove from heat and cool for a few minutes before assembling.
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