How To make Microwave Black Bean Burritos
2 ts Vegetable oil
1 sm Onion, finely diced
1 sm Jalapeno pepper, seeded,
-finely diced 1 Clove garlic, minced
1/4 ts Ground cumin
1/4 ts Dried oregano
1/4 ts Chili powder
1 pn Ground coriander seeds
16 oz Black beans, rinsed, drained
3 tb Water
Salt Freshly ground pepper to -taste 1/2 Avocado, pitted, peeled,
-diced 1 Plum tomato, diced
1 Scallion, minced
1 tb Minced fresh coriander
-(cilantro) 2 ts Fresh lime juice
1 pn Grated lime zest
4 Flour tortillas, warmed
Info: posted by Perry Lowell, April 1993 from Good Food magazine, October 1988
This recipe gets 30% or less of its calories from fat. This is not a low sodium recipe, however eliminating added salt can reduce sodium content. Makes 2 servings. Garnishes: shredded romaine lettuce, sliced red onion, grated Monterey Jack cheese, and sour cream. 1. Stir oil, onion, jalapeny, and garlic together in 9-inch glass pie
plate. Cover with plastic wrap, leaving one corner open for vent. Microcook on HICH power 1 minute. Stir in cumin, oregano, chili powder, and ground coriander; microcook, covered and vented, 1 minute. Stir in beans and water; microcook, covered and vented, 2 minutes. Transfer 1/2 cup bean mixture to blender or food processor and puree. Stir back into remaining beans. Season to taste with salt and pepper. 2. Combine avocado, tomato, scallion, fresh coriander, lime juice, and
zest in small bowl. Season salsa to taste with salt and pepper. 3. When ready to serve, microcook beans, covered and vented, until very
hot, 1-3 minutes. Serve beans with tortillas, salsa, and garnishes. Nutrition Information per Tablespoon: 573 calories 22 g protein 80 g carbohydrates 19 g fat (29% of calories) 548 mg sodium 0 mg cholesterol
How To make Microwave Black Bean Burritos's Videos
Making Black Bean Burritos
These are great make-ahead, easy to reheat, grab n'go burritos!
3 HIGH PROTEIN VEGAN BURRITOS | EASY RECIPES ????????????
Breakfast, lunch or dinner, I've got you covered with these insanely delicious Burrito's. I had a funny idea to film a full day of eating only Burrito's, then I realized I really just wanted to make and share my Burrito recipe's with you all, so here it is!
For breakfast I show you how to make a delicious tofu egg and sausage breakfast burrito. Lunch is a crunchy BBQ veggie wrap, and dinner is your classic, southern inspired bean and rice burrito.
I love these in depth recipe videos because I get to share so many little recipes with you all that you can hopefully use for other meals as well!
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Time Stamps
0:00 - Intro
1:32 - The Tortillas I Use
2:25 - Making Brown Rice In The Instant Pot
3:14 - Tofu Egg & Sausage Breakfast Wrap (Breakfast)
6:40 - How To Roll A Burrito
10:10 - Grilling The Burrito Tips
11:30 - Tasting Breakfast Burrito
11:58 - Crispy BBQ Soy Curl Garden Wrap (Lunch)
12:34 - How To Cook Soy Curls
15:36 - Building/Wrapping/Grilling The Lunch Burrito
17:52 - Tasting The Lunch Burrito
18:50 - Mexican Inspired Bean Burrito (Dinner)
21:20 - Tasting The Dinner Burrito
22:13 - Thank You For Watching
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Super Easy Combo Burritos - Drive Thru Style Beef and Bean Burritos
Sara from Average Betty makes Super Easy Combo Burritos and these beef and bean gut busters are the grin-gooiest on YouTube -- guaranteed!
Super Easy Combo Burritos RECIPE:
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Sweet Potato Black Bean Breakfast Burritos
Healthy breakfast burritos stuffed with sweet potatoes, black beans, eggs and avocado. You’re going to love this protein-packed breakfast that’s freezer-friendly and great for meal prep.
Recipe:
Veggie Black Bean Enchiladas | Jamie Oliver
Hi everyone, this is a Mexican inspired dish that is going to get loads of veggies into your life in the most delicious way. It's the perfect midweek meal because you only need to wash up one pan! Start off by charring your veg, this will take your sauce to the next level and I have a great tip for charring your veg too. Next up, make your simple and tasty filling for your tortillas and whilst they're are bubbling away in the oven I'll show you how to make a the perfect smokey sweetcorn salsa to go with this dish. For the full recipe and more head over to
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Black Bean and Veggie Burritos
#black #bean #and #veggie #burritos #recipe #cooking #foodie #foryou #sugar&soul
INGREDIENTS
4-5 large wraps
1 can of black beans, rinsed (15 oz)
1/2 cup shredded cheese of choice, like cheddar or mozzarella
1 red bell pepper, chopped
1 zucchini, chopped
1/3 cup red onion, diced (about 1/3 of a large onion)
2 tbsp olive oil
1 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
¼ tsp smoked paprika
1 tbsp hot sauce (optional)
Serve with
Avocado
Salsa
Sour cream
DIRECTIONS
1. Heat a large pan on medium heat for 1 minute, then add in your olive oil.
2. Add your chopped zucchini, bell pepper and onion into the pan, and cook over a medium low flame for about 7-8 minutes until the veggies begin to soften- stir occasionally.
3. Once the veggies start to become tender, add in your black beans, hot sauce and spices. Toss together to coat evenly, and continue to cook over a medium flame for an additional 5-7 minutes.
4. Remove from heat and let the veggies cool for 5 minutes before assembling your burrito.
Assemble the burritos
1. Lay a wrap flat onto your working surface, spread some cheese over the center, and pour about 1/3 cup of the filling into the center. Fold the sides of the burrito over, then begin rolling tightly from the bottom.
2. To freeze, wrap each burrito individually in parchment paper or foil, and store in a reusable or ziplock bag for up to 2 months.
3. If desired, you can grill the burritos before freezing them. Wipe down the pan you cooked your veggies in, and grill each side of the burrito on medium heat for about 2 minute- start with the opening side down. Once cool, follow wrapping instructions above.
How to reheat
1. MICROWAVE INSTRUCTIONS: remove burrito from freezer and unwrap. Place on a plate and microwave for 1 minute, flip over and microwave additional minute.
You can also choose the “defrost” setting for 2 minutes, or defrost for 1 minute and continue to cook on a heated pan for another 3-4 minutes.
2. OVEN INSTRUCTIONS: Bake from frozen on 350 for 20-25 minutes unwrapped, flipping halfway through. To save time in the oven, you can defrost the burrito in the fridge overnight and cut down baking time to 10-15 minutes!