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    Black Bean and Vegetable Burritos Recipe Epicurious

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    melissagold11416
    This document provides a recipe for black bean and vegetable burritos. The recipe includes ingredients and instructions for making burritos filled with sautéed vegetables and black beans. The document also includes nutrition information and reviews from people who have made the recipe.

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    Black Bean and Vegetable Burritos Recipe Epicurious

    Uploaded by

    melissagold11416
    40 views1 page
    This document provides a recipe for black bean and vegetable burritos. The recipe includes ingredients and instructions for making burritos filled with sautéed vegetables and black beans. The document also includes nutrition information and reviews from people who have made the recipe.

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    Black Bean and Vegetable Burritos Recipe Epicurious

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    This document provides a recipe for black bean and vegetable burritos. The recipe includes ingredients and instructions for making burritos filled with sautéed vegetables and black beans. The document also includes nutrition information and reviews from people who have made the recipe.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    40 views1 page

    Black Bean and Vegetable Burritos Recipe Epicurious

    Uploaded by

    melissagold11416
    This document provides a recipe for black bean and vegetable burritos. The recipe includes ingredients and instructions for making burritos filled with sautéed vegetables and black beans. The document also includes nutrition information and reviews from people who have made the recipe.

    Copyright:

    © All Rights Reserved
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    BON APPÉTIT

    Black Bean and


    Vegetable Burritos
    August 20, 2004

    SAVE RECIPE

    4.4 (66)

    READ REVIEWS

    Ingredients

    Serves 4

    4 9- to 10-inch-diameter !our tortillas

    3/4 cup chopped onion

    2 teaspoons vegetable oil

    1/2 teaspoon ground cumin

    1/2 teaspoon chili powder

    1 cup chopped red bell pepper

    2/3 cup frozen corn kernels, thawed

    1 medium carrot, coarsely grated

    1 2/3 cups canned black beans, rinsed, drained

    1/2 cup drained canned Mexican-style stewed


    tomatoes

    2 teaspoons minced seeded jalapeño chile

    8 tablespoons grated Monterey Jack cheese (about


    2 ounces)

    4 tablespoons nonfat sour cream

    4 tablespoons chopped fresh cilantro

    Step 1

    Preheat oven to 350°F. Wrap tortillas in foil. Warm


    in oven until heated through, about 15 minutes.

    Step 2

    Meanwhile, 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. Season with salt and pepper. remove from
    heat.

    Step 3

    Place warm tortillas on work surface. Spoon filling


    down center, dividing equally. Top each with 2
    tablespoons cheese, then 1 tablespoon each of sour
    cream and cilantro. Fold sides of tortillas over
    filling, forming packages. Turn each package, seam
    side down, onto plate.

    Nutrition Per Serving

    Per Serving: calories

    387; total fat

    10 g; saturated fat

    3 g; cholesterol

    13 mg

    #### Nutritional analysis provided by Bon Appétit

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    How would you rate Black Bean and Vegetable


    Burritos?

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    Leave a Review

    Tell us what you think

    Reviews (66) Back to Top

    This is a very good recipe. I used all the ingredients


    and added a few collard greens, delicious! I’m adding it
    to my collection.

    ANONYMOUS · 10/9/2021

    I have been making these for years. So healthy too. I


    love these burritos. I don't make any changes to the
    recipe, which says a lot about this recipe.

    CHRISINPBC · PRINCE GEORGE · 5/14/2021

    Great recipe! I added a few small pieces of chicken, an


    entire jalapeño, and substituted the stewed tomatoes
    with some salsa. My husband really liked it. The only
    downside to this recipe is that it takes a lot of prep
    work and isn’t very spicy. But I will make it again and
    probably double the recipe, thank you!

    CHANCES227 · NEW JERSEY · 1/6/2020

    Definitely a good recipe! Tried this out tonight both me


    and my father loved it. One thing though the cumin
    and onion smell made the house smell like stinky socks
    lol. Definitly would recommend to anyone who likes a
    good burrito. TIP: Turn the tortilla's over halfway
    through the warming process to stop the bottom from
    getting too crunchy. :)

    NPC-COOK · NC · 7/17/2017

    I've been making this for years. I use 1 tsp cumin, 1 tsp
    chili powder, a whole can of diced tomato (undrained),
    and omit the carrot. The best part is, make little burrito
    packages, close with toothpicks, spray with oil, and
    bake at 400 for 20 min, turning once. Crispy and
    delicious.

    MARIMA · BOSTON MA · 10/7/2014

    This recipe is a winner. Like others, I added zucchini,


    used two cans of beans and upped the ante on the
    cumin and chili powder. Delicious. The additions make
    it possible for me to use the filling for taco salads
    tomorrow. I made guacamole as well to add to burrito.
    With all of the flavors, my husband was unaware that
    there was no meat included in the recipe. This is a
    winner.

    JULIEW · PUYALLUP, WA · 7/15/2012

    So good!! I just made this and will make this again. I


    followed the recipe mostly as written, just some
    proportions were off because I used two whole cans of
    beans and one whole can of the stewed tomatoes but it
    was still delicious! I topped with avocado, cilantro,
    sour cream, black olives, cheese and lettuce. I can't
    wait to eat leftovers tomorrow!!

    BEXKA · TACOMA, WA · 4/21/2012

    Very good and easy to prepare. We substituted pinto


    beans for the black beans and it was quite good. Ditto
    adding guacamole or just avocado.

    JEZIMMERMA · 1/6/2012

    This was actually very good for its humble ingredients!


    Easy to make, quick and tasty. Try it!

    ANONYMOUS · LONDON, UK · 3/27/2011

    Think I have made this 100+ times. This is one of our


    families all-time favorite weekday dishes. Unbelievably
    healthy and easy. Also, keeps really well and is also
    great the 2nd time around.

    ANONYMOUS · ATL ANTA, GA · 11/28/2010

    i tried this recipe tonight only with corn tortillas and it


    was great even my kids liked it

    SK YLERDEANNDRA · SHAWNEE, OK · 9/25/2010

    Wow, surprisingly good! I used 1 can of black beans


    and 1 can of white beans.

    ANONYMOUS · ATHENS, GA · 9/11/2010

    I substituted sour cream with partially drained yogurt.


    Excellent!!

    SUZE_MA XFELD · NEW YORK, NY · 7/25/2010

    A great meatless entree. I added a medium shredded


    zucchini and doubled the beans. For finicky my kids, I
    had to reluctantly cut down on the spices--only 1/2 of
    the chili powder and no added jalepeno. For the
    tomatoes, I used Muir Glen's diced tomatoes with
    medium chiles. I even made it ahead by a few hours
    and let the simmering take place in crock pot, on the
    warm setting which worked well for our busy night.

    ANONYMOUS · SEAT TLE, WA · 4/27/2010

    A lovely blend of flavors. We skip the sour cream. A


    great meal for your vegetarian friends.

    PDXSTUDIES · PORTL AND, OREGON · 11/28/2008

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