Black Bean And Corn Salsaburrito Recipes

CORN 'N' BLACK BEAN SALSA

Steps:

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

YET ANOTHER BLACK BEAN AND CORN SALSA

Steps:

• Except for one can of the Rotel tomatoes, drain canned vegetables.
• Mix together all ingredients, making sure spices are well blended in the veggies.
• Cover and refrigerate, allowing flavors to blend.
• Serve with chips, on baked potatoes, with grilled chicken, on tacos and burritos, or anyway you can think of!

BLACK BEAN AND CORN SALSA

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.

BLACK BEAN AND CORN SALAD

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

BLACK BEAN CORN SALSA

Steps:

• Stir together black beans, corn, red onion, red pepper, scallions and cilantro in a large bowl. Set aside.
• Whisk lime juice, olive oil, dried oregano, smoked paprika and salt and pepper in a medium bowl until well combined.
• Pour liquid mixture over salsa and mix thoroughly. Add additional salt and pepper, to taste if desired.
• Cover and refrigerate at least one hour before serving.

CHIPOTLE-BLACK BEAN BURRITOS

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

Steps:

• GRILL CORN (optional): Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
• OR SKILLET CORN (optional): Cut the kernels off of the cob OR use canned corn. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5 minutes. Transfer kernels to a large bowl.
• ASSEMBLE: Add all of the remaining Black Bean Salsa ingredients to the grilled corn and toss to evenly coat. Season with additional lime juice and/or salt and pepper to taste.
• CHILL: Chill for one hour before serving. This salsa will keep covered in the fridge for up to five days, but is best within a couple hours.

BLACK BEAN AND CORN SALSA

Steps:

• Drain and rinse the corn and black beans, adding them to a mixing bowl. Note that we're only using 1/2 can of black beans in this version.
• Finely chop the 3 tomatoes, 1/2 red onion, 1 jalapeno, and 12-15 cilantro sprigs; adding them to the mixing bowl. I usually twist off and discard the thicker, bottom portion of the cilantro stems but keep the upper stems.
• Add the juice of 2 limes, 1 tablespoon adobo sauce, and 1 teaspoon salt. Combine well and take a final taste for seasoning, adding more salt or lime if necessary.
• Garnish with a generous sprinkling of Cotija cheese. Serve immediately or store in an airtight container in the fridge.

BLACK BEAN AND AVOCADO BURRITOS

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.

BLACK BEAN AND CORN SALSA/BURRITO

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.

WARM BLACK BEAN AND CORN SALSA

Steps:

• First, heat 3 TBS of olive oil in a large sauté pan.
• Add red pepper, jalapeno, green onion, and garlic. Sauté over medium heat for about 5 minutes.
• Then add frozen corn, black beans, lime juice, and seasonings.
• Mix well and cook over medium heat until corn and black beans are heated thoroughly.
• Next, stir in fresh cilantro
• Enjoy this warm salsa over tortilla chips, grilled fish, grilled chicken, in quesadillas, over nachos, or in a taco salad. The possibilities are endless!

GROUND BEEF, BLACK BEAN, AND CORN BURRITOS

Steps:

• Preheat a skillet over medium high heat. Add olive oil and ground beef. Cook until browned and completely cooked through, about 7-10 minutes.
• Stir in beans, corn, and taco seasoning. Continue to cook for 1-2 minutes more. Remove from heat.
• To assemble burritos, heat tortillas in microwave or in a dry skillet until warm. This will make them easier to work with.
• Place some ground beef mixture and rice in the bottom third of a tortilla and top with cheese, salsa, and cilantro.
• Fold sides of tortilla up and then tightly roll it all together.
• Serve immediately, or "set" burrito in a 350 degrees oven for 5 minutes, or gently brown seam side-down in a dry skillet for a few minutes.

QUICK BLACK BEAN BURRITOS

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.

EASY AND INEXPENSIVE BLACK BEAN AND SALSA BURRITOS

Steps:

• Preheat oven to 350 degrees
• Scramble the eggs in a large pan with the green pepper
• Add the corn and black beans to the eggs
• Saute everything for a bit
• Add the salsa, heat through
• Place the bean and egg mixture in the center of the tortilla shells. And add shredded cheddar cheese
• Wrap the filled tortilla shells burrito style
• Place in heated oven for about 5 minutes
• Enjoy!

BLACK BEAN CORN SALSA

Steps:

• Mix all ingredients together in a large bowl. All are estimates, nothing has to be exact. Taste, adjust flavors and serve with chips. Or over grilled chicken.

BLACK BEAN AND CORN SALSA RECIPE

Steps:

• Combine all the ingredients in a medium-sized bowl.
• Cover and chill for at least 2 hours to let the flavors blend.
• Serve the cold salsa with tortilla chips or tacos, and enjoy!