Pass-It-Along Black Bean Burritos

Submitted by Stellula

"Fast, easy, delicious. What else could anyone want? I've adapted this "recipe" from a dinner my friend, Anne, made for me. The recipe is being passed along from person to person as I've made it for friends, and they've made it for others as well. This is kind of what food and cooking is all about, right? This recipe is not particular. Make changes to suit your tastes. I love lime juice, so I add more and more fresh juice every chance I get."

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 3

ingredients

• 29.58 ml olive oil, for sauteing
• 1 small onion, chopped
• 1-2 garlic clove, minced
• 1 small red pepper, chopped
• 1 jalapeno pepper, minced (add more if you like it hot)
• 411.06 g can black beans
• 1 lime, sliced
• 4-6 tortillas (depending on how you load them up)
• 1-2 tomatoes, chopped (optional)
• salsa (optional)
• hot sauce (optional)
• sour cream (optional)
• cheddar cheese (optional)

directions

1. In medium-large frying pan, heat oil over medium.
2. Cook onion and garlic, about 2 min, until just becoming transparent.
3. Add peppers and heat until soft.
4. Add black beans until everything is hot.
5. Squeeze 1/2 of lime juice over all ingredients just before serving.
6. Warm tortillas, add optional ingredients, and top with bean mixture.
7. Squeeze more lime juice over everything before folding up burrito style.
8. Enjoy.

Reviews

[kbmidura]

A really good, fast meal.

 

[Rose is Rose]

I was starving and didn't want to make a big mess for lunch. These were perfect! I used yellow pepper and red onion and Penzey's southwest seasoning for the jalapeno. I didn't have limes, but used Newman's Pineapple Salsa and that added a bit of citrus. Very filling and tasty! Stellula, thanks for a great recipe!

 

[jennyblender]

This was a great base recipe! The more you add to it the better. Maybe some avocado...some chicken...the possibilities are endless. The other plus is that I was sick the night we made these and didn't feel like cooking. My husband saw that it was so easy that he offered to make it! Now, that's a great recipe! Thanks Stellula

 

[The T-MAC]

This one's a keeper! My husband loved it because it was very tasty and filling...not to mention very healthy. We used the leftover burrito filling the next day on Garden Burgers with mozzarella and that too was scrumptious.

 

[Joje in Oklahoma Ci]

My DH and I aren't vegetarians, but do we try to eat several meatless meals every week. When I read your recipe, Stellula, my mouth began to water. Luckily I had all of the necessary ingredients on hand, except for a red pepper! No problamo! I diced up half of a green pepper instead, and mixed it with the finely diced jalapeno pepper. I skipped the salsa, but added one capful of Green Chile Salsa Picante de Habanero hot sauce to the bean mixture. (We like to give that extra kick to our Mexican dishes!) I also shredded some Extra Sharp cheddar cheese, then mixed it into some store bought already shredded Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese. After spreading the center of each large, prewarmed multigrained tortilla with some of the sour cream, I sprinkled some of that grated cheese mixture over the sour cream, then topped this with some of the bean mixture. I added some of the diced tomato bits on top of this, and finally I squirted everything with the fresh lime juice. After rolling up the tortillas, I reheated them in the microwave oven for a minute-and-a-half to melt the cheeses. As long as I was chopping onion and mincing garlic, I decided I should chop up some extras of these two items, so I did! I put them to good use in the Brown Rice with Onions, Garlic, and Pecans recipe; #28737. I chose this recipe as a side dish to accompany your tasty recipe, but I had to substitute walnuts for the pecans, because I didn't have pecans. One can never go wrong when serving the healthy combination of beans and rice. However, this wasn't a meal of ordinary beans and rice by any means!