New Mexican Black Bean Burritos Recipes

NEW MEXICAN BLACK BEAN BURRITOS

Steps:

• Spray 10-inch skillet with cooking spray; heat over medium heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.
• Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.
• Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.

BLACK BEAN BURRITOS

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.

BLACK BEAN AND RICE BURRITOS

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.

BEAN AND CHEESE BURRITOS

Steps:

• In a large nonstick skillet, heat 2 tablespoons of the oil over medium. Add onion and bell pepper, season with salt and pepper, and cook, stirring occasionally, until light golden and tender, about 8 minutes. Stir in garlic until fragrant, 1 minute. Add pinto beans, pico de gallo, smoked paprika, reserved bean liquid and 1/2 cup of water, and bring to a simmer. Cook, stirring and mashing occasionally with a potato masher or the back of a spoon, until liquid is absorbed and mixture is thick, about 8 minutes. Season with salt and pepper. Transfer refried beans to a bowl, and wipe out skillet.
• Spread 1/2 cup of the refried beans in the center of each tortilla and top each with 1/3 cup of the cheese. Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll.
• In the skillet, heat 1 tablespoon of the oil over medium. Add 3 burritos seam side down and cook until golden, turning occasionally, 3 to 5 minutes. Transfer to serving plates and repeat with the remaining 1 tablespoon oil and 3 burritos. Serve warm with sour cream and hot sauce on the side.

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.

DELICIOUS BLACK BEAN BURRITOS

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.