Arrange on a rimmed baking sheet and bake until cheese has melted and burritos … Once it’s finished cooking, season the rice with some lime juice, cilantro, and salt.
My boyfriend likes meat, so I made a concession by adding brined, grilled chicken to the burritos. Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Let the beans simmer for a few minutes to soften up, and then mash up some of the beans with a fork or potato masher. I recommend wrapping them in a damp papertowel when you reheat them in the microwave...they'll come out tasting fresh again.

the farmers market instead of frozen and I try to It worked great! Filed Under: Entrees Tagged With: black beans, burrito, mexican, rice. 56 Healthy Dinners That Start with a Can of Beans, Do Not Sell My Personal Information – CA Residents, 1 can (15 ounces) black beans, rinsed and drained, Optional toppings: Salsa, sour cream, minced fresh cilantro and cubed avocado. When the beans are cooked and soft, drain well. LAST UPDATED: June 17, 2019 • FIRST PUBLISHED: June 17, 2019. had two). Repeat until all fillings and tortillas are used, then serve.

I use 1 tsp cumin, 1 tsp chili powder, a whole can of diced tomato (undrained), and omit the carrot. Sprinkle with 1/4 cup cheese. But we’ve had a few hot days already, and the last thing I want to do is sweat it out over a hot stove on those days.
You’ll need less than you think! (but please top it with a salsa that you love, then add cheese, then bake just to melt cheese. They are delicious. I used refried black beans since that's what I had on hand and added a handful of blended italian cheese since I had some in the fridge. amazing. Even cooking. It needs to be tight! experience.

OMG – they were a hit! This is a winner. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Repeat until everything is used up. Thanks so much!! Add 1 tsp sea salt and mix well. I probably make this almost weekly!

Roughly mash the avocados and lime in a bowl. I changed it a little.

Jalepenos differ in intensity from pepper to pepper, though, so I would suggest tasting as you go. Instead of chopped garlic, I sprinkled in some granulated garlic, (approx 1/2 tsp.) 1 2/3 cups canned black beans, rinsed, drained, 1/2 cup drained canned Mexican-style stewed tomatoes, 8 tablespoons grated Monterey Jack cheese (about 2 ounces). least every other week. i tried this recipe tonight only with corn tortillas and it was great even my kids liked it. Warm in oven until heated through, about 15 minutes. Fold sides and ends over filling and roll up. sour cream. added some spice to it and served with guacamole. Thanks for all you do! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I love creating vegan recipes with bold flavors! Ps: forgot to say how much fun it is to cook vegan with your amazing recipes! Add the remaining coriander to the pico de gallo and grate the cheese. I’ve shared this recipe with others and it’s such a hit. In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Perfection! We’re entering the season where I don’t feel like doing much of anything. cream cheese, a can of Rotel diced tomatos and green chiles and upped the garlic to 3 t. I served them with shredded cheddar cheese and they were out of this world. The next day, drain the beans well, heat the olive oil in a large saucepan and fry the onion, garlic and cumin for 5 minutes until they start to colour. Thank you sharing the delicious recipe. These are soooo good! Delicious!!! It's great in burritos, over rice, and as I found out last night, as the filling for Moosewood's black bean chilaquiles recipe. Excellent!! Even my meat loving son was impressed: he’s the reason I now double the recipe. FABULOUS!