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Black Bean and Vegetable Burritos Recipe

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This recipe for Black Bean and Vegetable Burritos is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 9-10 inch-diameter flour tortillas

3/4 C chopped onion
2 tsp vegetable oil
1/2 tsp ground cumin
1/2 tsp chili powder
1 C chopped red bell pepper
2/3 C frozen corn kernels, thawed
1 medium carrot, coarsely grated
1-2/3 C canned black beans, rinsed and drained
1/2 C drained canned Mexican-style stewed tomatoes
2 tsp minced seeded jalapeño chili

8 Tbsp grated Monterey Jack cheese
4 Tbsp non fat sour cream
Cilantro to taste

Directions:
Directions:
Preheat oven to 350º. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.

Combine onion and oil in large nonstick skillet. Stir over medium-high heat until golden brown, about6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; saute until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. Remove from heat.

Please warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoon cheese, then 1 tablespoon sour cream, then cilantro to taste. Fold sides of tortillas over filling, turn seam side down onto plate.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40
Personal Notes:
Personal Notes:
Calories - 387
Fat 10 g
Saturated fat 3g

 

 

 

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