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.
Black Bean and Vegetable Burritos
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps
Spice up the middle of the week with these hearty Black Bean and Vegetable Burritos.
Yield: Serves: 4
Cost per Serving: $2.56
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Amount per serving
- Calories: 431
- Fat: 22g
- Saturated fat: 7g
- Protein: 15g
- Carbohydrate: 46g
- Fiber: 9g
- Cholesterol: 30mg
- Sodium: 1060mg
- 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)
- 1. 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.
- 2. Combine beans, cilantro, lime juice, hot sauce, if desired, and 1 Tbsp. olive oil in a medium bowl. Taste and season with salt.
- 3. 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.
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