This delicious and nutritious Black Bean and Vegetable Burritos recipe by Chef Nathan Sorensen makes six servings of flavorful burritos filled with black beans, colorful vegetables, and melted cheese. A perfect Mexican-inspired vegetarian dish that takes only 30 minutes to prepare.
Course Rice, Potatoes, and Beans
Cuisine Mexican
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 10
Author N. Jay Sorensen, MBA RDN
Ingredients
10 10-inchflour tortillas
3/4cupchopped purple onions
2teaspoonsvegetable oil
1/2teaspooncumin
1/2teaspoonchili powder
1cupdiced red pepper1/2-inch pieces
2/3cupthawed frozen corn kernels
1medium carrotcoarsely grated
1 2/3cupscooked black beans*see note for alternative
1/2cupdrained Mexican tomatoes
2teaspoonsminced and seeded jalapeno pepper
8tablespoonsgrated Monterey Jack cheese
4tablespoonslight sour cream
4tablespoonschopped fresh cilantro
Instructions
Preheat the oven to 350°F (175°C). Wrap the tortillas in foil and warm them in the oven for about 15 minutes.
In a large nonstick skillet, combine chopped onions and vegetable oil. Stir over medium-high heat until the onions turn golden, approximately 6 minutes.
Add cumin and chili powder to the skillet; stir for 20 seconds to release the flavors.
Mix in the diced red pepper, thawed corn kernels, and coarsely grated carrot. Sauté the mixture until the vegetables are almost tender, about 5 minutes.
Add the cooked black beans, drained Mexican tomatoes, and minced jalapeno pepper to the skillet. Bring the mixture to a simmer. Season with salt and pepper to taste. Remove from heat.
Place the warm tortillas on a work surface. Spoon the vegetable and bean filling down the center of each tortilla, dividing it equally among them.
Top each filled tortilla with 2 tablespoons of grated Monterey Jack cheese, followed by 1 tablespoon each of light sour cream and chopped cilantro.
Fold the sides of the tortillas over the filling to form neat packages. Place each burrito seam side down onto a plate.
Notes
For an alternative to cooked black beans, you can use canned black beans. Just make sure to drain and rinse them before using.