Quick and Easy Vegetarian Black Bean Burritos
Ingredients
- 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)
Instructions
- 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.
Notes
Makes 8 burritos with filling left over.
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