Wednesday, March 23, 2011

Black Bean Burritos

     Black bean burritos have never tasted so good!  This one is a keeper for sure.  Even better - no baking, only dirties one pan, and puts dinner on the table fast.  My husband and I REALLY enjoyed these.  Perfect for a meatless Monday and full of protein and fiber.  

  • 4 (10 inch) flour tortillas
  • 1/4 cup olive oil
  • 2 small onions, chopped
  • 1 red bell pepper, chopped (or yellow, or orange)
  • 2 teaspoons minced garlic
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 can Rotel Tomatoes with green chilies - Mild
  • 2 teaspoons minced jalapeno peppers (leave out the seeds if you want to minimize the heat!)
  • 4 ounces cream cheese
  • 3/4 teaspoon salt
  • 1/2 tsp. cumin
  • 1/4 tsp. chili powder
  • 1/4 cup chopped fresh cilantro
  • 8 oz. pepper jack cheese


  1. Heat oil in a skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans and Rotel tomatoes into skillet, cook 2 minutes, stirring.  
  2. Add cumin and chili powder. 
  3. Cut cream cheese into cubes and add to skillet with salt. Cook for 4 minutes stirring occasionally. Stir cilantro into mixture.
  4. While the mixture is cooking, heat up your tortillas either on the stove or microwave so that you can fold them without them breaking. 
  5. Spoon the mixture down the middle of your tortillas and top with shredded pepper jack cheese (please please please use pepper jack - it adds the extra kick and flavor that makes this burrito so good!).  Add avocados if desired - my husband loved the avocados, I preferred it without

That's it!  Easy, right?  Oh- and the spinach tortillas rock this burrito.  Adds color and flavor.  Yum! 

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