Meatless Mondays: Black Bean Burritos
Apr 02, 2012 10:40PM
● By Anonymous
Besides being really tasty, they're fiber and protein powerhouses. If you eat a one cup serving of black beans, you'll get nearly 15 grams of fiber. That's the same amount that's in 2 oz of chicken or salmon.
Plus, they pack benefits for blood sugar regulation, and can help decrease the risk of cardiovascular disease. You can read more about their goodness here.
If I've sold you on black beans, then you'll definitely want to make these burritos. They're just so good. You can dress them up however you want, and you won't miss meat—I promise.
- 4 9- to 10-inch-diameter flour tortillas
- 1 chopped onion
- 2 tsp. vegetable oil
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- 1 chopped red bell pepper
- 2/3 cup frozen corn kernels, thawed
- 1 medium carrot, coarsely grated
- 1 2/3 - 2 cups canned black beans, rinsed, drained
- 3/4 cup salsa
- 2 tsp. minced seeded jalapeño chile
- 8 tablespoons grated Monterey Jack cheese (about 2 ounces)
- 4 tablespoons nonfat sour cream
- 4 tablespoons chopped fresh cilantro
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.
Meanwhile, preheat large skillet. Once skillet has warmed, place tortillas inside, and heat until warm and nearly crispy on the edges.
Continue to simmer vegetable mixture until it reaches desired consistency as per your taste. Season with salt and pepper. Remove from heat.
Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tbsp. cheese, then 1 tbs. each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.