SWEET POTATO AND BLACK BEAN BURRITOS
Provided by Molly Yeh
Time 40m
Yield 10 burritos
Number Of Ingredients 17
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!
ROASTED VEGETABLE BURRITOS
Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.
Provided by Kay Chun
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano chiles, sweet potato, garlic, oregano, smoked paprika and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
- Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.
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
MUSHROOM AND BLACK BEAN BURRITOS
Make and share this Mushroom and Black Bean Burritos recipe from Food.com.
Provided by Barb G.
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Add next 3 ingredients; saute until onions are brown, about 20 minues.
- Add remaining oil and all mushrooms; saute 5 minutes.
- Stir in chili powder.
- Saute until juices evaporate, about 5 minutes.
- Add beans and salsa;saute 3 minutes.
- stir in cilantro.
- Season with salt and pepper.
- Meanwhile, preheat oven to 350 degrees, Wrap tortillas in foil heat in oven for 15 minutes.
- (They can be heated in Microwave in paper towels or a tortilla warming pan.) Place a tortilla on plate, spoon mushroom mixture down the center of tortilla, sptinkle with Cheese, fold short ends of tortilla over filling, roll up, enclosing filling.
- Enjoy.
Nutrition Facts : Calories 264.2, Fat 8, SaturatedFat 1.4, Sodium 392.1, Carbohydrate 39.9, Fiber 8.2, Sugar 6.2, Protein 11
MUSHROOM AND BLACK BEAN QUESADILLAS
This is one of my favorite quick and easy last-minute dinners. I created this recipe while rifling through my pantry in search of a new simple and healthy dinner. I love this recipe because the possibilities and variations are virtually endless!
Provided by Stefanie
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
- Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 56 g, Cholesterol 27.1 mg, Fat 21.5 g, Fiber 12.6 g, Protein 23.9 g, SaturatedFat 6.4 g, Sodium 1225.7 mg, Sugar 4.2 g
SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY
Here's what you need: medium sweet potatoes, olive oil, smoked paprika, garlic powder, kosher salt, pepper, medium yellow onion, jalapeño, garlic, chili powder, ground cumin, cayenne pepper, black beans, corn, large flour tortillas, lettuce, diced tomato, shredded vegan cheddar cheese, guacamole
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F (200°C).
- Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
- Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
- Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
- To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
- Enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 96 grams, Fat 12 grams, Fiber 17 grams, Protein 16 grams, Sugar 16 grams
BLACK BEAN, SPINACH, AND MUSHROOM BURRITOS
Categories Bean Mushroom Vegetarian Quick & Easy High Fiber Spinach Winter Healthy Tortillas Monterey Jack Gourmet
Yield Serves 2
Number Of Ingredients 13
Steps:
- In a heavy skillet cook onion and mushrooms in oil over moderate heat, stirring, until golden. Add spinach and garlic and cook, stirring, until spinach is wilted, about 30 seconds. Stir in water, beans, lemon juice, scallions, pepper Jack, and salt to taste and cook, stirring, until cheese is melted.
- In a small saucepan heat enchilada sauce.
- Heat a dry skillet (large enough to hold 1 tortilla) over moderately high heat until hot. In skillet heat tortillas, 1 at a time, turning frequently, 30 seconds, or until softened, and transfer to a work surface. Divide filling between tortillas and roll up burritos.
- Spoon sauce over burritos and serve with sour cream.
MUSHROOM BEAN BURRITOS
"The whole family will love this. The filling can be used for tacos, nachos, enchiladas or salads." -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet coated with cooking spray, saute peppers and onions until crisp-tender. Stir in the mushrooms, water, broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender and liquid has evaporated. , Stir in the beans, salsa, chili powder and pepper sauce; heat through. , Spoon 1 cup filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up.
Nutrition Facts : Calories 310 calories, Fat 7g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 798mg sodium, Carbohydrate 47g carbohydrate (10g sugars, Fiber 9g fiber), Protein 15g protein.
QUICK BLACK BEAN BURRITOS
My husband and I took a batch of these burritos to friends of ours who moved into a new home. It's a quick and easy recipe everyone enjoys.-Emily Miller, Massillon, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 16 burritos.
Number Of Ingredients 7
Steps:
- In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans and salsa; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Warm the tortillas; spoon 1/4 cup of the beef mixture off-center on each. Sprinkle with cheese. Top with sour cream and olives if desired. Fold the sides and ends over filling and roll up. Serve immediately.
Nutrition Facts :
QUICK POTATO MUSHROOM AND BLACK BEAN BURRITO
Categories Avocado
Number Of Ingredients 16
Steps:
- 1. heat 1 T oil of med high heat in large skillet. Add potato and cook until softened about 3 min. Stir in 1/2 t salt, 1/2 t cumin and 1/4 t cayenne, then transfer to large bow..
- 2. Heat 1 T oil in skillet, add mushrooms and cook stirring until mushrooms begin to brown and release moisture, about 3 min. Add onion and remaining 1/2 t salt, 1/2 t cumin and 1/4 t cayenne, cook stirring until mushrooms and onions are tender and cooked through about 3 min. Stir in beans and spinach; cook until warm about 1 min more. Transfer mushroom mixture to bowl with potatoes. Squeeze lime over and stir to combine.
- 3. mix sour cream, 1/3 cup of salsa verde and 2 T cilantro in small bowl.
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BLACK BEAN BURRITOS WITH POTATOES - CHATTAVORE
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Servings 6Estimated Reading Time 3 mins
- Preheat the olive oil in a 10-inch skillet (I use my Lodge cast iron skillet) over medium heat. Add the onions and the peppers and cook until tender.
- Add the cubed potatoes and cook, stirring occasionally, until the potatoes, onions, and peppers are lightly browned. Stir in the black beans and cook until warm. Add salt and pepper to taste.
- Divide the mixture among the tortillas and add sour cream, cheese, salsa, and other toppings as desired. Fold according to directions in the note. Serve immediately.
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- Meanwhile, heat a dash of oil in a large frying pan, and add the onion and mushrooms. Cook for a few minutes over a medium heat until slightly softened, then add the garlic, smoked paprika, cumin and tomato puree. Cook for a few more minutes, stirring regularly.
- Take one of the large flour tortillas, and add about 1/4 of the rice mixture to the centre. Top with 1/4 of the grated cheese. Fold two sides of the tortilla inwards, then rotate through 90° and fold in the other two sides to fully wrap the burrito (see the blog post for more detailed burrito-folding tips!).
MUSHROOM AND BLACK BEAN BURRITOS RECIPE | BON APPéTIT
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5/5 (3)Servings 6
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add next 3 ingredients; sauté until onions are brown, about 20 minutes. Add remaining oil and all mushrooms; sauté 5 minutes. Stir in chili powder. Sauté until juices evaporate, about 5 minutes. Add beans and salsa; sauté 3 minutes. Stir in cilantro. Season with salt and pepper.
- Meanwhile, preheat oven to 350°F. Wrap tortillas in foil; heat in oven 15 minutes. Place 1 tortilla on each of 6 plates. Spoon mushroom mixture down center of each tortilla, dividing equally. Sprinkle each with 1 tablespoon goat cheese. Fold short ends of tortilla over filling. Roll up, enclosing filling.
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