How To make Black Bean Burritos
8 oz Black Beans; Dry*, OR
30 oz Black Beans; Canned
1 md Onion; Finely Chopped
2 Garlic Cloves; Minced
1 Jalapeno Pepper; Seeded And
-Finely Chopped, Up To Two -Can Be Used Or To Taste 1 ts Chili Powder
1 ts Ground Cumin
5 tb Olive Or Vegetable Oil
16 oz Tomatoes; Cut Up, 1 Can
1 1/4-Inch Thick Lemon Slice
1 ts Dried Oregano; Crushed
1/4 ts Salt
1 ds Hot Pepper Sauce; (Optional)
6 Flour Tortillas
GARNISHES:
Salsa Guacamole Chopped Tomato; (Optional) Snipped Cilantro Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired. Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick. Remove the lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to the pan and heat through. In the meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10 minutes. Place about 1/2 Cup of the bean mixture onto each tortilla. and fold the edges over to form a packet. Serve with salsa and guacamole If desired, top with chopped tomato and snipped cilantro. * TO COOK THE DRY BEANS: To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. (Or without cooking, soak the beans overnight.) Drain the beans and rinse. In the same Dutch oven combine the beans and 5 cups of water or vegetable broth. Bring to boiling, reduce the heat, cover and simmer for 1 to 1 1/2 hours or until tender. Posted by Kaz Glover in Intercook
How To make Black Bean Burritos's Videos
Chipotle Bean Burrito Recipe
Get the Recipe:
Add guacamole and chips to this vegetarian dish for a hearty Mexican meal.
Total: 30 minutes
Yield: 6 servings (serving size: 1 burrito)
Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
Nutritional Information
Calories:
361
Fat:
10.3g (sat 3.8g,mono 3.1g,poly 2g)
Protein:
16.8g
Carbohydrate:
52.2g
Fiber:
11.4g
Cholesterol:
19mg
Iron:
3.3mg
Sodium:
735mg
Calcium:
395mg
Maureen Callahan, Cooking Light, JANUARY 2010
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Homemade Black Bean Burrito
Black Bean Burrito ????????
This black bean burrito recipe is such an easy and quick recipe to throw together! It’s vegetarian and can also be made vegan. I use vegan cheese because of my dairy allergy, but you can honestly add any filling and toppings you’d like! I love recipes like this because of the flexibility and creativity you can add to it. Give it a try, and feel free to follow for more recipes!
Servings: 4
Ingredients:
-large burrito tortillas
-two 15oz. cans of black beans, drained
-1 cup cooked white rice (using garlic fried rice)
-1/2 a red onion, small diced
-4 garlic cloves, minced
-2 tsp onion powder
-2 tsp garlic powder
-2 tsp smoked paprika
-2 tsp ground cumin
-2 tsp dried oregano
-2 tsp salt
-2 tsp black pepper
-1/4 cup water or vegetable stock
-cheese (using vegan cheese)
-fresh avocado, sliced
-yellow corn
-jalapeños
-red radish, thinly sliced
-salsa of your choice
-hot sauce of your choice
-any other filling you want!
Instructions:
-place a nonstick pan on medium high heat and add 2 tbs olive oil
-sauté the onion and garlic for 2-3 minutes
-add in the black beans and sauté for 3-4 minutes
-add in salt, pepper, onion and garlic powder, paprika, cumin, and oregano; mix well and sauté for 1-2 minutes
-add in 1/4 cup of water or stock and mix well; allow to thicken and reduce
-lightly mash and break down some of the black beans, leaving some still whole
-lower the heat and sprinkle on the cheese (using vegan cheese)
-cover with a lid or foil and allow to steam for 1-2 minutes
-turn off heat and allow to cool for 5 minutes
-microwave the tortilla for 10-15 seconds and begin to build
-add the rice first, then beans, and finally any other topping of your liking
-fold the burrito and wrap it tightly; wrap it in aluminum foil
-eat while hot and enjoy!
#burrito #recipe #easyrecipes #quickrecipes #blackbeans #vegetarian #healthyfood #cleaneating #mealprep
Cold Soaked Rice and Bean Burritos on the CDT
We cold soak most of our lunches on the Continental Divide Trail. Cold soaked rice and beans is cheap, simple, and easy to prepare both on and off trail. We top it with hot sauce and eat it alone or on a tortilla.
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THE ULTIMATE BEAN & CHEESE BURRITO RECIPE | SAM THE COOKING GUY 4K
We'll show you how to make the ultimate bean cheese and rice burrito with this easy recipe!
00:00 Intro
1:24 Dicing onion
2:33 Cooking onions
2:44 Adding rice
3:02 Seasoning rice
3:42 Adding wet ingredients
4:08 Cooking rice
5:02 Roasting peppers
5:28 Making refried beans
6:59 Continuing rice
7:38 Continuing refried beans
9:43 Trying the beans
10:27 trying the rice
11:02 Covering peppers
11:40 Cutting peppers
12:13 Prepping the tortilla
12:30 Building
13:30 Crisping the burrito
15:40 First Bite
17:09 MACA Merch
17:36 Outro
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???? INGREDIENTS:
➔ Flour Tortilla
➔ Pasilla/Poblano Peppers
➔ Shredded Mixed Cheese
➔ Tortilla Chips
⭕ FOR THE RICE...
➔ Yellow Onion
➔ Butter
➔ Avocado Oil
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➔ Mexican Oregano
➔ Cumin
➔ Onion Powder
➔ Garlic Powder
➔ Chili Powder
➔ Chicken Broth
➔ Tomato Sauce
⭕ FOR THE REFRIED BEANS...
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➔ Garlic Powder
➔ Cumin
➔ Salt
➔ Pepper
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