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
BLACK BEAN AND AVOCADO BURRITOS
This fresh, versatile salsa makes a great dip on its own, but it's equally good wrapped in a warm tortilla. For breakfast burritos, add an egg or two cooked to your taste. Salsa may also be enjoyed plain with tortillas chips.
Provided by CatFan
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 31m
Yield 8
Number Of Ingredients 12
Steps:
- Combine avocados, tomatoes, black beans, corn, cilantro, red onion, oil, vinegar, salt, and black pepper in a bowl until salsa is well mixed.
- Spoon salsa into each tortilla and top with Monterey Jack cheese. Roll tortilla around filling to create a burrito.
- Warm burritos on a microwave-safe plate in the microwave until cheese is melted and salsa is warmed, about 45 seconds. Top burritos with sour cream.
Nutrition Facts : Calories 570 calories, Carbohydrate 66.4 g, Cholesterol 15.7 mg, Fat 28.3 g, Fiber 17.6 g, Protein 18.3 g, SaturatedFat 7.3 g, Sodium 881.8 mg, Sugar 4 g
CHIPOTLE-BLACK BEAN BURRITOS
Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.
Categories Bean Vegetarian Avocado Corn Cilantro Tortillas Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes. Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.
- Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
- Heat tortillas 1 at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tablespoon cheese and 1 tablespoon cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.
EASY AVOCADO BURRITO
This delicious vegetarian or vegan burrito has been my favorite easy meal since I was in high school and too lazy to spend more than a few minutes in the kitchen.:) I still find this quick meal to be one of my favorites even though I cook a lot now! Although I love traditional "bean" burritos, this recipe tastes better to me without the beans. My mother always made these and I'm not sure where she got the recipe or if she made it up herself. Everyone I've ever made them for has loved them. Enjoy! NOTE: I usually make these in small tortillas with little filling that make nice smaller sized burritos that make an instant yummy snack or taste great with a side of refried beans and spanish rice. They also taste great if you make these into bigger burritos but beware that the serving sizes and nutritional facts won't match up.
Provided by Enjolinfam
Categories Vegetable
Time 15m
Yield 6-10 serving(s)
Number Of Ingredients 5
Steps:
- Chop the tomatoes and avocados. Make sure there is about an equal amount of both avocado and tomato (keep this in mind when choosing the size of your tomatoes and avocados-If I have smaller tomatoes then I use more if my avocados are large and visa versa).
- Put the tomatoes and avocados in a bowl and mix in your favorite salsa. I like to use about 1/4 cup of salsa, but depends on your preference how much you add (sometimes I've used 1/3 cup). Set aside.
- Heat tortilla on a pan. Flip and then sprinkle on some of the pepper jack cheese (or cheese of your choice).
- Once the cheese has melted take off the pan and onto a plate. Spread a thick or thin amount of the avocado, tomato and salsa mixture.
- Roll like a burrito and enjoy!
BAKED BLACK BEAN AND AVOCADO BURRITOS RECIPE
Provided by á-174510
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Coat an 9x13 baking dish with cooking spray. Combine chipotle and sour cream in a bowl. Purée half the beans in a food processor; add to the sour cream mixture. Stir in the whole beans and corn until well combined. Gently stir in the avocado. Warm the tortillas according to package directions. Working one at a time, spoon one-eigth of the bean mixture down the center of each. Roll the tortillas closed and place seam-side down in the prepared baking dish. Spoon the salsa over the tortillas and top with the shredded cheese. Cover and bake 20 minutes until cheese is melted and burritos are warmed through.
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- In a large pot, heat 1 tablespoon olive oil over medium heat. Add the beans and garlic and season with salt and pepper. Cook, mashing, until warmed, about 5 minutes.
- Wrap the tortillas in a paper towel and heat in the microwave for 1 minute. Lay flat on a work surface and divide the beans, avocado and cheese among them; roll up like burritos. Wrap in paper towels and microwave until the cheese is melted, 1 to 2 minutes.
- In a large bowl, whisk together the lemon juice and remaining 2 tablespoons olive oil; add the cucumber and jicama and toss. Season with salt and pepper. Serve with the burritos.
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- Lay the tortillas flat on a serving dish. Layer scrambled eggs, cheese, avocado and black beans down the center of the tortillas, then roll to close. Serve warm.
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- Heat oil in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water, cumin, and beans. Reduce heat to medium; simmer 3 minutes or until thoroughly heated, stirring occasionally. Warm tortillas according to package directions. Spoon 1/4 cup bean mixture into each tortilla. Top with 1 1/2 tablespoons sour cream, 1 1/2 tablespoons salsa, and 2 tablespoons avocado; roll up.
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5/5 (6)Category Main DishesServings 6Total Time 1 hr 35 mins
- In a pot, bring the water, rice and salt to a boil. Cover and cook over low heat for 40 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat. Let sit, covered, for 5 minutes.
- Meanwhile, in a small bowl, combine all of the ingredients. Season with salt and pepper. Set aside.
- In a large non-stick skillet over medium heat, soften the garlic in the oil. Off the heat, add the beans. With a potato masher, crush the beans. Add the water and bring to a boil. Simmer for 5 minutes over medium heat until the beans form a thick paste. Season with salt and pepper. Keep warm.
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4.8/5 (84)Total Time 50 minsCategory EntreeCalories 495 per serving
- Cook the rice: Bring a big pot of water to a boil, dump in rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with 1/4 teaspoon salt, or more to taste.
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- Make the avocado salsa verde: In a food processor or blender, combine the avocado chunks, salsa verde, cilantro and lime juice and blend well.
- Warm the beans: In a saucepan, warm 1 tablespoon olive oil over medium-low heat. Sauté the shallot and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
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