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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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 431
  • Fat: 22g
  • Saturated fat: 7g
  • Protein: 15g
  • Carbohydrate: 46g
  • Fiber: 9g
  • Cholesterol: 30mg
  • Sodium: 1060mg

Ingredients

  • 3 tablespoons olive oil
  • 2 medium onions, sliced
  • 2 red bell peppers, seeded and thinly sliced
  • 2 cloves garlic, minced
  • Salt
  • 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)

Preparation

  1. 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. 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. 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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