How To make Black Bean Burritos
8 oz Black Beans; Dry*, OR
30 oz Black Beans; Canned
1 md Onion; Finely Chopped
2 Garlic Cloves; Minced
1 Jalapeno Pepper; Seeded And
-Finely Chopped, Up To Two -Can Be Used Or To Taste 1 ts Chili Powder
1 ts Ground Cumin
5 tb Olive Or Vegetable Oil
16 oz Tomatoes; Cut Up, 1 Can
1 1/4-Inch Thick Lemon Slice
1 ts Dried Oregano; Crushed
1/4 ts Salt
1 ds Hot Pepper Sauce; (Optional)
6 Flour Tortillas
GARNISHES:
Salsa Guacamole Chopped Tomato; (Optional) Snipped Cilantro Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired. Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick. Remove the lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to the pan and heat through. In the meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10 minutes. Place about 1/2 Cup of the bean mixture onto each tortilla. and fold the edges over to form a packet. Serve with salsa and guacamole If desired, top with chopped tomato and snipped cilantro. * TO COOK THE DRY BEANS: To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. (Or without cooking, soak the beans overnight.) Drain the beans and rinse. In the same Dutch oven combine the beans and 5 cups of water or vegetable broth. Bring to boiling, reduce the heat, cover and simmer for 1 to 1 1/2 hours or until tender. Posted by Kaz Glover in Intercook
How To make Black Bean Burritos's Videos
How to Mini Burrito Platter Video Recipe Black Beans Rice Taco Seasoning Sauce Salsa Bhavna'sKitchen
#cookinghsows #Cooking Subscribe : next #quaranteam party platter)
In this video, I am sharing festive style holiday Mini Burrito Platter.
Kitchen products at
More recipes at
This video includes the recipe of homemade Mexican Rice, Beans, Seasoning, Sauce & Salsa with lots of tips & tricks.
Download Bhavna's Kitchen apps for Android, iPhone and iPad
FACEBOOK
TWITTER
INSTAGRAM
PINTEREST
I use Rice cooker to cook Rice. Using electric presser cooker instant pot, rice and beans can be cooked together as well. I do that when I cook brown rice as it takes more time than white rice and soak the black beans for about 4 to 6 hours to reduce the cooking time and cooke brown rice and black beans at the same time. I have shared lot more of these tips in my dedicated cookbook #bhavnaskitchen
#bhavnasrecipes
#gardeningwithbhavna
#bhavnatravels
#bhavnaskitchen&living Tired of always eating the same foods over and over again? Checkout my guide at In this guide, I'll teach you how to cook a variety of vegan and vegetarian recipes using a pressure cooker. This guide was made to make it easy for you to follow along step by step. And if anything goes wrong along the way, don’t forget you can use the search bar for help or send questions to me directly.
Chipotle Bean Burrito Recipe
Get the Recipe:
Add guacamole and chips to this vegetarian dish for a hearty Mexican meal.
Total: 30 minutes
Yield: 6 servings (serving size: 1 burrito)
Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.
Nutritional Information
Calories:
361
Fat:
10.3g (sat 3.8g,mono 3.1g,poly 2g)
Protein:
16.8g
Carbohydrate:
52.2g
Fiber:
11.4g
Cholesterol:
19mg
Iron:
3.3mg
Sodium:
735mg
Calcium:
395mg
Maureen Callahan, Cooking Light, JANUARY 2010
Get more Dinner Tonight Recipes:
Find More Recipes:
How to Make Chicken and Black Bean Burritos
You can have a Mexican fiesta in under 30 minutes when you learn how to make these easy chicken and black bean burritos. Plus, these burritos pack a protein punch!
Subscribe to Recipe.com:
Official Website:
Facebook:
Twitter:
Pinterest:
Instagram:
Cold Soaked Rice and Bean Burritos on the CDT
We cold soak most of our lunches on the Continental Divide Trail. Cold soaked rice and beans is cheap, simple, and easy to prepare both on and off trail. We top it with hot sauce and eat it alone or on a tortilla.
Check out our website for this and other recipes:
#Shorts
Black Bean Burrito - SNAP4CT Recipe
Black Bean Burrito is a super easy and satisfying meal! With simple ingredients of black beans, onion, tomatoes (or salsa) and cilantro, you can make this healthy recipe in minutes!
Get our Black Bean Burrito recipe here:
Visit the SNAP4CT.org website ( for more ways to eat well and spend less!
Follow @SNAP4CT on social media:
Twitter:
Facebook:
Instagram:
Pinterest:
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. Nondiscrimination policy: