Vegetarian Black Bean Burritos Recipes

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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

EASY FREEZER VEGETARIAN BLACK BEAN BURRITOS

Easy Freezer Vegetarian Black Bean Burritos image

A great and super-easy recipe for take-along lunches to work, school, etc. Instead of store-bought salsa, an excellent ingredient is recipe 276150. You can embellish them a million ways. This is one of my favorite OAMC recipes because making 12 burritos literally takes less than 10 minutes and makes 12 really yummy lunches.

Provided by norsecookie

Categories Lunch/Snacks

Time 10m

Yield 12 burritos, 12 serving(s)

Number Of Ingredients 5

Ingredients

15 ounces black beans
16 ounces salsa (or recipe 276150)
12 flour tortillas (any size you like)
8 ounces shredded colby-monterey jack cheese or 8 ounces cheddar cheese
2 cups frozen vegetables, leftovers are great too, such as spinach, broccoli, green beans, cauliflower, shredded carrots, what

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.

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