Quick And Easy Vegetarian Black Bean Burritos Recipes

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.

EASY FREEZER VEGETARIAN BLACK BEAN BURRITOS

Steps:

• Set out a 9x11 baking pan to place folded burritos in.
• Whirl Black Beans (drained slightly) in a food processor for 3-5 seconds to make a thick paste.
• Warm up tortillas in the microwave. Place all 12 on a plate on high for about 45-60 seconds.
• Spread bean paste on tortilla. Layer on veggies, salsa, and cheese, (leftover chicken, shredded would also be good).
• Roll up, folding in ends.
• Place seam-side down into baking pan.
• Repeat process for all 12.
• Place baking pan in freezer until burritos are frozen solid.
• Wrap individually in foil/freezer paper and place in a large Ziploc bag for easy grab-and-go lunch.
• To reheat: cover with paper towel and microwave for 30-60 seconds, depending on microwave. Top with extra salsa, sour cream or plain yogurt with cumin.

VEGETARIAN BLACK BEAN BURRITOS

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.

VEGAN BURRITOS

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.