Black Bean And Vegetable Burritos Recipes

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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

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.

BLACK BEAN VEGGIE BURRITOS



Black Bean Veggie Burritos image

Sweet potatoes give these baked burritos a unique twist. Packed with tender veggies, cheese and spices, they'll make a mouthwatering dinner any night. -Carissa Sumner, Washington, DC

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

1 large sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, finely chopped
1 tablespoon water
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 medium green pepper, chopped
2 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
8 whole wheat tortillas (8 inches), warmed
2 cups shredded Monterey Jack cheese
1/2 cup fat-free plain yogurt
1/2 cup salsa

Steps:

  • In a large microwave-safe bowl, combine the sweet potato, onion and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender. Stir in the beans, corn, green pepper, lemon juice, garlic and seasonings., Spoon a heaping 1/2 cup filling off center on each tortilla. Sprinkle with 1/4 cup cheese. Fold sides and ends over filling and roll up., Place seam side down in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Serve with yogurt and salsa.

Nutrition Facts : Calories 362 calories, Fat 12g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 505mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 7g fiber), Protein 16g protein.

VEGETARIAN BLACK BEAN BURRITOS



Vegetarian Black Bean Burritos image

This is one of our favorite summer dinners - a black bean vegetarian burrito. Full of flavor and good for you too! Serve on flour or corn tortillas with cheese, sour cream or yogurt, tomatoes, and whatever burrito toppings you like!

Provided by ZAINAB19

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon white vinegar
5 dashes hot sauce
½ teaspoon salt
⅛ teaspoon ground black pepper
2 cloves garlic, minced, or more to taste
¼ onion, chopped
1 onion, thinly sliced
½ small zucchini, cut into small chunks
¼ (6 ounce) can sliced black olives
1 cup shredded Cabbage
1 tablespoon sliced jalapeno pepper, or to taste
1 (15 ounce) can black beans, rinsed and drained
4 burrito-size tortillas, or as needed

Steps:

  • Whisk olive oil, vinegar, hot sauce, salt, and black pepper together in a microwave-safe glass or ceramic bowl.
  • Layer garlic, chopped onion, sliced onion, zucchini, olives, cabbage, jalapeno, and black beans, respectively, over hot sauce mixture. Cover the bowl with plastic wrap and poke a few holes in the top.
  • Microwave for 5 minutes; stir, recover with plastic wrap, and microwave until filling is hot throughout, about 5 minutes more.
  • Spoon hot filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 416.8 calories, Carbohydrate 60.6 g, Fat 13.9 g, Fiber 11.2 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 1288.9 mg, Sugar 3.7 g

VEGETABLE BURRITOS



Vegetable Burritos image

To add more protein to this vegetarian dish, fold drained and rinsed canned black beans into the rice mixture. Or serve it with Soupy Black Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h20m

Number Of Ingredients 11

Coarse salt and ground pepper
1/2 cup brown rice
1 1/2 teaspoons minced canned chipotle chiles in adobo
4 bell peppers (red and yellow), ribs and seeds removed, cut into 1-inch-long thin strips
4 medium carrots, peeled and thinly sliced crosswise
1 tablespoon olive oil
1 tablespoon chili powder
6 ounces baby spinach leaves, thinly sliced
4 burrito-size tortillas (10-inch)
3/4 cup shredded Monterey Jack cheese (3 ounces)
1/2 cup prepared salsa, for serving (optional)

Steps:

  • Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/3 cups water and 1 teaspoon salt to a boil. Stir in rice and chipotle. Return to a boil; reduce heat to a simmer. Cover; cook until rice is tender, about 45 minutes. Remove from heat; let stand, covered, until dry, about 15 minutes. Fluff with a fork.
  • Meanwhile, in a roasting pan, toss bell peppers and carrots with oil and chili powder. Season with salt and pepper. Roast, tossing occasionally, until vegetables are fork-tender and lightly browned, about 30 minutes. Remove from oven; toss with spinach to wilt.
  • Warm tortillas according to package instructions. Dividing rice, cheese, and vegetables equally among tortillas, wrap burritos. Serve with salsa, if desired.

Nutrition Facts : Calories 400 g, Fat 14 g, Fiber 10 g, Protein 16 g

DELICIOUS BLACK BEAN BURRITOS



Delicious Black Bean Burritos image

These burritos are soooo good, you'll want to have them every night.

Provided by Alison

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 2

Number Of Ingredients 10

2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
½ red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
½ teaspoon salt
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 692.3 calories, Carbohydrate 70.2 g, Cholesterol 46.8 mg, Fat 35.8 g, Fiber 14.8 g, Protein 21.2 g, SaturatedFat 12.5 g, Sodium 1802.8 mg, Sugar 4.2 g

BLACK BEAN BURRITOS



Black Bean Burritos image

My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. -Angela Studebaker, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 9

1 tablespoon canola oil
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
4 flour tortillas (8 inches), warmed
1 cup shredded Mexican cheese blend
1 medium tomato, chopped
1 cup shredded lettuce
Optional toppings: Salsa, sour cream, minced fresh cilantro and cubed avocado

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.

Nutrition Facts : Calories 395 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 610mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

VEGAN BURRITOS



Vegan burritos image

Pack these vegan wraps with vegetables, rice and chipotle black beans to make a delicious and nutritious lunch.

Provided by Lulu Grimes

Categories     Dinner, Lunch, Supper

Time 40m

Number Of Ingredients 14

4 large or 8 small tortilla wraps
2 large handfuls spinach leaves, shredded
1 avocado, thinly sliced (optional)
hot sauce, to serve
1 tbsp oil
1 garlic clove, crushed
1 tbsp chipotle paste
400g can chopped tomatoes
400g black beans, drained
1 bunch coriander, chopped
250g wholegrain rice, cooked and drained
1 lime, juiced
½ red onion, very finely chopped
50g hazelnuts, roughly chopped

Steps:

  • To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
  • If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
  • Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.

Nutrition Facts : Calories 513 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.7 milligram of sodium

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