It’s probably obvious, but we love Mexican-inspired meals around here.
Our favorites at the moment are grilled burritos, BBQ chicken enchiladas, cheese and onion enchiladas, spicy beans and rice, and breakfast burritos.
These quick and easy black bean burritos are quickly gaining favor, too. I like them because they come together in about five seconds (okay, a little more than that, but not much), and Joe likes them because they remind him of one of our favorite food joints, Neato Burrito. It’s a bonus that they don’t heat up the house.
Even Grace likes them, as long as we use mild salsa.
Quick and Easy Vegetarian Black Bean Burritos
Mash the black beans slightly with a fork.
Add them to a microwave-safe bowl along with the corn, rice, onions, peppers, and black olives.
In a separate bowl, combine rice vinegar, oil, chiles, garlic, chili powder, cumin, and hot pepper sauce; whisk together until well blended.
Add to bean mixture; stir to coat and microwave for 3-5 minutes or until hot throughout.
Add cilantro to the hot bean mixture; toss gently.
Place a tablespoon or so of salsa in the middle of a tortilla and top with ranch dressing or sour cream. Use a spoon to spread them out a bit.
To make burritos you can pick up and eat, spoon about 1/3 cup of bean mixture into the center of a tortilla. To make burritos that you eat with a fork, spoon about 1/2 cup of bean mixture into the tortilla.
Sprinkle generously with shredded cheese and feta, roll up, and serve.
Makes 8 burritos with filling left over.
I am working with Mizkan as a Blogger Advocate. I was compensated to use and write about Nakano Rice Wine Vinegar.
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