Sweet And Savory Black Bean Plaintain Burritos Recipes

VEGAN BLACK BEAN BURRITOS WITH PLANTAINS

Steps:

• Bring a skillet to a medium heat with oil. Sauté garlic and onions in oil a few minutes, until fragrant and translucent.
• Add black beans, paprika, cumin, ancho chili powder, salt, and water to skillet. Cook for 5 or 10 minutes more until the beans have warmed, the liquid has reduced, and the spices have fully combined. (If the skillet gets too dry, add another splash of water.) Remove from heat and set aside.
• Bring a separate non-stick skillet to a medium high heat with organic canola oil. (Put a shallow layer of oil into the skillet. The amount will vary, depending upon the size of your skillet.) Test the oil to see if it is hot enough by putting in one plantain slice. If bubbles immediately form around it, you know it's hot enough.
• Put the plantain slices into the skillet, being careful not to overcrowd. (If necessary, work in batches.) Fry the plantains on one side until they are nice and brown, then flip them. Brown on the other side for a few minutes. Lower heat and continue cooking for several minutes more until the plantains have fully softened. (Flip again if the plantains start to burn.)
• Once they are fully browned and softened, move the plantains to a separate plate.
• Warm each tortilla in a dry skillet over a medium heat.
• Move tortillas to a separate plate. Fill each tortilla with a scoop of brown rice, black beans, guacamole, and plantains. Fold in the sides and roll into a burrito. Serve right away.

SWEET POTATO AND BLACK BEAN BURRITOS

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

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 PLANTAIN BURRITOS

Steps:

• Heat oil in large saucepan over medium-high heat. Add red onion and garlic, and saute until browned. Stir in plantains, and cook 5 minutes.
• Add black beans, cilantro, green onion, cumin, hot sauce, adobo seasoning, coriander and pepper; cook 5 more minutes.
• Spoon filling into warmed corn tortillas; top with cheese and mango salsa, if desired; roll up; and serve.

SWEET POTATO AND BLACK BEAN BURRITOS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Add the sweet potatoes to a baking sheet with a drizzle of olive oil, the paprika, garlic powder, salt, and pepper. Toss until well coated.
• Bake for 20 minutes, flipping halfway through, until the sweet potato is tender.
• Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the jalapeño, garlic, chili powder, cumin, and cayenne pepper and cook for 2-3 minutes, until the spices are fragrant. Add the black beans and corn, season with salt and pepper, and cook until warmed through, 3-4 more minutes.
• To assemble a burrito, add ⅓ of the bean and corn mixture, ⅓ of the roasted sweet potatoes, some lettuce, tomatoes, vegan cheese, and guacamole to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
• Enjoy!

BLACK BEAN VEGGIE BURRITOS

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.

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.

BLACK BEAN SWEET POTATO BURRITOS

Steps:

• Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
• Add black beans, spices and salt and cook until heated through.
• Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.

SWEET POTATO, BLACK BEAN AND CARAMELIZED ONION BURRITOS

Steps:

• Preheat oven to 350 degrees.
• Coat large skillet with nonstick cooking spray and heat over medium high heat.
• Add onion and sugar; sauté 5 minutes or until tender, stirring.
• Reduce heat to medium and continue cooking for 10 to 15 minutes or until onion is caramelized or deep golden brown.
• Remove from heat and stir in sweet potatoes, cumin and black beans, mixing gently.
• Spoon mixture evenly down center of each tortilla.
• Roll up tortillas jelly roll style and place rolls seam side down in an oblong casserole dish coated with nonstick cooking spray.
• Drizzle melted margarine over burritos.
• Cover and bake 10 to 15 minutes or until well heated and crispy on outside.

BLACK BEAN BURRITO FILLING OR SIDE DISH

Steps:

• In a nonstick skillet over medium-high heat, add olive oil, jalapeno, garlic and onion; Sauté for 2 or 3 minutes.
• Add beans and stir in seasonings and cayenne pepper sauce.
• Reduce heat to low and simmer for 10-15 minutes.