Spice up the middle of the week with these hearty Black Bean and Vegetable Burritos.
3 tablespoons olive oil
2 medium onions, sliced
2 red bell peppers, seeded and thinly sliced
2 cloves garlic, minced
1 15-oz. can black beans, drained and rinsed
1 tablespoon finely chopped fresh cilantro
1 1/2 tablespoons lime juice
1/2 teaspoon hot sauce, plus more to taste, optional
4 8-inch whole-wheat tortillas
4 ounces shredded Monterey Jack (about 1 1/2 cups)
How to Make It
In a large skillet, warm 2 Tbsp. oil over medium heat. Add onions, bell peppers and garlic, sprinkle with salt and cook, stirring, until vegetables have softened, 6 to 8 minutes. Remove from heat.
Combine beans, cilantro, lime juice, hot sauce, if desired, and 1 Tbsp. olive oil in a medium bowl. Taste and season with salt.
Warm a large skillet over medium heat. One at a time, add tortillas and let cook 1 to 2 minutes to soften, flipping once. Spread 1/4 of onion mixture (about 1 cup) along center of each tortilla. Top with bean mixture (about 1/2 cup) and 1/4 of cheese. Fold in sides and roll up tightly. Repeat. Cut burritos in half and serve immediately.
I tried the black bean vegetable burritos and it came out little dry and little bland. I am thinking of adding the little italian tomatoes the next time I make this. Also, the sauce needs to be livened up.
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