Black Bean And Corn Salsa Burrito Recipes

BLACK BEAN AND CORN BURRITO FILLING

Black Bean and Corn Burrito Filling image

Make and share this Black Bean and Corn Burrito Filling recipe from Food.com.

Provided by Good Vibe Goddess

Categories Black Beans

Time 10m

Yield 1/4 cup, 16 serving(s)

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans black beans
1/2 cup corn (thaw if using frozen, or use 1 can corn)
1 tablespoon taco seasoning
1 small onion, diced
1 tablespoon diced green chilis
1 tablespoon vegetable oil
1/2 cup salsa (I like a medium spicyness)

Steps:

Saute onion in oil until soft. Add chilies and corn. Stir for 1-2 minutes.
Add taco seasoning and black beans. Add a salsa and heat through.
I like to mash slightly before serving.
Serve with taco shells, burrito wraps or with tortilla chips as a dip.

BLACK BEAN AND CORN SALSA/BURRITO

Black Bean and Corn Salsa/burrito image

I saw an open bag of tortilla chips last night and was instantly starving for some salsa. Being at a loss of ingredients, I improvised. My boyfriend discovered that this also makes an amazing vegetarian burrito when thrown on a flour tortilla with some cheese and sour cream. Everything is pretty much just a guideline. Add or remove whatever you like.

Provided by Ashley Maassen

Categories Lunch/Snacks

Time 2m

Yield 6 cups

Number Of Ingredients 9

Ingredients

1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn
1 onion, chopped
2 cloves garlic, minced or crushed or 2 cloves garlic salt
1/2 tablespoon cumin
1/2 tablespoon cayenne pepper
salt and pepper, to taste
cilantro, to taste (optional)

Steps:

Place all the ingredients in a large bowl.
Mix to combine.
Let it sit for a while if you like, it's completely not necessary.
I know I couldn't let it sit.
To make into a burrito: Layer salsa, cheese, and Tabasco (if you're like the boy) on flour tortilla.
Microwave 45 seconds.
Top with sour cream and serve.

OVEN-ROASTED CORN AND BLACK BEAN SALSA

Oven-Roasted Corn and Black Bean Salsa image

This is a great oven-roasted salsa recipe that utilizes fresh tomatoes and sweet corn. Great for that end-of-the- summer overabundance of tomatoes! My family is a big fan of salsa so this recipe makes a large batch.

Provided by Stephanie Ferguson

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 2h50m

Yield 16

Number Of Ingredients 9

Ingredients

4 ears sweet corn
2 tablespoons olive oil
6 large tomatoes, chopped
2 (15 ounce) cans black beans, rinsed and drained
1 large onion, diced
2 jalapeno peppers, finely chopped
⅓ cup chopped fresh cilantro
4 tablespoons lime juice
3 cloves garlic, finely diced

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Slice corn off of cobs and toss with olive oil. Spread across a rimmed baking sheet.
Roast in the preheated oven, checking frequently, for 20 to 25 minutes.
Meanwhile, combine tomatoes, black beans, onion, jalapeno peppers, cilantro, lime juice, and garlic in a large bowl. Stir to combine.
Remove corn from the oven and stir into salsa. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 2.3 g, Fiber 5.4 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 211.8 mg, Sugar 3.1 g

CHIPOTLE-BLACK BEAN BURRITOS

Chipotle-Black Bean Burritos image

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

Ingredients

3 tablespoons olive oil
1 medium-size red onion, chopped
1 tablespoon chili powder
1 15-ounce can black beans, drained
1/2 cup frozen corn kernels, thawed
1/3 cup plus 3/4 cup purchased chipotle salsa
1 avocado, halved, peeled, pitted, diced
6 tablespoons chopped fresh cilantro
4 10- or 12-inch-diameter flour tortillas
1 cup crumbled queso fresco or feta cheese

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.

BLACK BEAN AND CORN SALSA

Black Bean and Corn Salsa image

This is an easy bean salsa. It is very simple and at times I make little changes to reflect my mood, but otherwise, it's simple and delicious. Serve as a dip, or over fish or chicken.

Provided by Erinn Danna

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes

Time 8h25m

Yield 16

Number Of Ingredients 15

Ingredients

4 (15 ounce) cans black beans, rinsed and drained
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
¼ red onion, finely chopped
1 (16 ounce) package frozen corn, thawed
⅔ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chopped fresh cilantro
1 tablespoon minced garlic
¼ teaspoon hot sauce, or to taste

Steps:

Stir the black beans, yellow bell pepper, orange bell pepper, green bell pepper, red onion, corn, olive oil, red wine vinegar, balsamic vinegar, apple cider vinegar, salt, cumin, cilantro, garlic, and hot sauce together in a non-reactive container. Chill in refrigerator overnight.

Nutrition Facts : Calories 115 calories, Carbohydrate 8.2 g, Fat 9.3 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 149.9 mg, Sugar 2 g

BLACK BEAN & CORN SALSA

Black Bean & Corn Salsa image

Who knew it was so simple to jazz up store-bought salsa or that a few everyday ingredients could give it so much flavor? This one's perfect as a chip dipper or on top of tacos, burritos, eggs...stop us before we go on! -Patricia Swart, Galloway, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1 cup chunky salsa
1/2 cup canned black beans, rinsed and drained
1/2 cup canned whole kernel corn, drained
Tortilla chips

Steps:

In a small bowl, combine the salsa, beans and corn. Refrigerate until serving. Serve with tortilla chips.

Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 385mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

CORN 'N' BLACK BEAN SALSA

Corn 'n' Black Bean Salsa image

I'm a high school football coach who also likes to cook and garden. This black bean and corn salsa is a hit with my wife and our four kids, and when we entertain friends and fellow coaches. -Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 11 cups.

Number Of Ingredients 9

Ingredients

2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt
Tortilla chips

Steps:

In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BLACK BEAN AND VEGETABLE BURRITOS

Black Bean and Vegetable Burritos image

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

Ingredients

4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalapeño chile
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro

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.

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