Try this Vegetarian Black-Bean Stuffed Burritos recipe, or contribute your own.

Still searching for what to cook ?

Name: Vegetarian Black-Bean Stuffed Burritos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 1/2 tablespoons Water; 2 tablespoons fresh lime juice; 1-2 teaspoons Chili powder (I used 1/2 tsp.); 3/4 teaspoon Cumin optional; 1/4 teaspoon Black pepper; 1/8 teaspoon Cayenne pepper optional; 1 3/4 cups Black beans drained and rinsed (if can); 1/4 cup Green onion sliced; 1/3 cup Salsa; 1/3 cup Red bell pepper diced; 1/3 cup zucchini diced; 1/3 cup Corn; 2 tablespoons Fresh Cilantro finely chopped; Salt to taste; Black pepper to taste; 4 8 inch Flour tortillas; 3/4 cup Monterey jack cheese or Pepper Jack cheese; 2 teaspoons olive or canola oil

Find the most delicious recipes here

INGREDIENTS

1 1/2 tablespoons Water
2 tablespoons fresh lime juice
1-2 teaspoons Chili powder ; (I used 1/2 tsp.)
3/4 teaspoon Cumin ; optional
1/4 teaspoon Black pepper
1/8 teaspoon Cayenne pepper ; optional
1 3/4 cups Black beans ; drained and rinsed (if can)
1/4 cup Green onion ; sliced
1/3 cup Salsa
1/3 cup Red bell pepper ; diced
1/3 cup zucchini ; diced
1/3 cup Corn
2 tablespoons Fresh Cilantro ; finely chopped
Salt ; to taste
Black pepper ; to taste
4 8 inch Flour tortillas
3/4 cup Monterey jack cheese ; or Pepper Jack cheese
2 teaspoons olive or canola oil

INSTRUCTIONS

1. In a small saucepan, bring the water, lime juice, chili powder, cumin, black pepper, and cayenne to a boil.

2. Stir in the black beans, green onion, and salsa. Cook over medium-low heat until heated through, then set aside.

3. In a small saucepan, heat the oil over medium-high heat. Saute the red bell pepper and zucchini for 3-5 minutes. Remove from heat and stir into bean mixture along with the corn and cilantro. Season to taste with salt and pepper.

4. Warm the tortillas in the microwave, or whatever your preferred method, so the tortillas do not break when folding. Then, spoon 3/4 cup of mixture in each tortilla. Sprinkle with 3 tablesspoons of cheese, then roll up -- folding the ends in to create a little pouch.

5. Coat the surfaces of a heavy skillet with a small amount of oil. Heat the skillet over medium-high heat. Then, add the burritos and brown 3 minutes on each side. Repeat with remaining burritos.

Tip: You can keep the burritos in a warm oven while you complete the browning process to keep them all warm before serving.

NOTES

Alert editor

Vegetarian Black-Bean Stuffed Burritos

1 1/2 tablespoons Water
2 tablespoons fresh lime juice
1-2 teaspoons Chili powder (I used 1/2 tsp.)
3/4 teaspoon Cumin optional
1/4 teaspoon Black pepper
1/8 teaspoon Cayenne pepper optional
1 3/4 cups Black beans drained and rinsed (if can)
1/4 cup Green onion sliced
1/3 cup Salsa
1/3 cup Red bell pepper diced
1/3 cup zucchini diced
1/3 cup Corn
2 tablespoons Fresh Cilantro finely chopped
 Salt to taste
 Black pepper to taste
4 8 inch Flour tortillas
3/4 cup Monterey jack cheese or Pepper Jack cheese
2 teaspoons olive or canola oil

1.  In a small saucepan, bring the water, lime juice, chili powder, cumin, black pepper, and cayenne to a boil.

2.  Stir in the black beans, green onion, and salsa.  Cook over medium-low heat until heated through, then set aside.

3.  In a small saucepan, heat the oil over medium-high heat.  Saute the red bell pepper and zucchini for 3-5 minutes.  Remove from heat and stir into bean mixture along with the corn and cilantro.  Season to taste with salt and pepper.

4.  Warm the tortillas in the microwave, or whatever your preferred method, so the tortillas do not break when folding.  Then, spoon 3/4 cup of mixture in each tortilla.  Sprinkle with 3 tablesspoons of cheese, then roll up -- folding the ends in to create a little pouch.

5.  Coat the surfaces of a heavy skillet with a small amount of oil.  Heat the skillet over medium-high heat.  Then, add the burritos and brown 3 minutes on each side.  Repeat with remaining burritos.

Tip:  You can keep the burritos in a warm oven while you complete the browning process to keep them all warm before serving.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (195g)
Recipe Makes: 4 Servings

Calories: 269
Calories from Fat: 96 (36%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 0.8g
Cholesterol 22mg		7 %
Sodium 268.6mg		9 %
Potassium 551.4mg		15 %
Total Carbohydrate 29.3g		9 %
	Dietary Fiber 9.9g	40 %
	Sugars, other 19.4g
Protein 15.9g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 269

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe