Black Bean And Plantain Burritos Recipes

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.

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.

Steps:

• Heat oil in large saucepan over medium-high heat. Add red onion and garlic, and saute until browned. Stir in plantains, and cook 5 minutes.
• Add black beans, cilantro, green onion, cumin, hot sauce, adobo seasoning, coriander and pepper; cook 5 more minutes.
• Spoon filling into warmed corn tortillas; top with cheese and mango salsa, if desired; roll up; and serve.

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.

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.

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.

Steps:

• Put the rice in a medium saucepan with 600ml cold water and a pinch of salt if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Turn off the heat and leave for another 10 mins undisturbed. Stir the rice and add the coriander and lime juice.
• For the black beans, heat the oil in a large frying pan and add the garlic, chipotle, cumin, sugar and vinegar, and cook everything for 1 min. Tip in the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened.
• For the salsa and guacamole, mix the tomatoes with the onion, coriander, lime juice and seasoning. Tip half the salsa into another bowl and mash the avocados into it to make guacamole. Wrap everything up together in warmed wholemeal tortillas topped with natural yogurt, lime juice and grated cheese, if you like.