Quick and Easy Vegetarian Black Bean Burritos

5 from 6 votes

Course Gluten-free, Main Course

Cuisine Mexican

1 can black beans rinsed and drained, 16 oz.
2 cups frozen corn
1 cup basmati rice cooked, We tried using 1 cup of uncooked rice and it results in an oddly balanced filling mixture. Way too much rice that way.
½ cup red onion finely chopped
½ cup Black olives chopped
1 small can diced green chili peppers
½ cup garlic flavor rice vinegar
1 tablespoons olive oil
2 cloves garlic minced with a garlic press
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon Frank's RedHot Sauce
¼ cup fresh cilantro
8 burrito-sized whole wheat tortillas
salsa
ranch dressing or sour cream or Greek yogurt
guacamole
2 cups cheddar cheese shredded cheddar or Mexican blend
2 cups Feta cheese optional (you have to try this in your burritos at least once; it's an amazing addition)

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 ⅓ cup of bean mixture into the center of a tortilla. To make burritos that you eat with a fork, spoon about ½ 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.

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