Name: Bean Burritos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 Tbsp (15 mL) canola oil; 1 onion, diced; 4-5 cloves garlic, minced; 1 red pepper, seeded & diced; 1-2 Jalapeno peppers, finely diced (see notes); 1 can (12 oz/341 mL) corn, drained or kernels from 2 cobs; 1 cup (250 mL) cooked white or brown rice; 2 small or 1 large tomato, diced; 2 cups (500 mL) cooked or canned black beans, drained & rinsed (see notes); 2 tsp (10 mL) cumin; 2 tsp (10 mL) chili powder; 2 tsp (10 mL) oregano; 1/2 tsp (2 mL) cinnamon; hot sauce, to taste, if desired; 10 large, soft flour tortillas; 2 cups (500 mL shredded cheese (Cheddar, Monterey Jack, Mozzarella); 2 cups (500 mL) shredded lettuce or cabbage; 2 avocados, sliced; 1 1/2 cups (375 mL) prepared salsa, preferred heat level

Nutrition

Serving Size: 1 burrito Calories: 502 Total Fat: 24 g Saturated Fat: 8 g Carbohydrate: 59 g Fibre: 16 g Sugars: 8 g Protein: 17 g Cholesterol: 24 mg Sodium: 806 mg Potassium: 816 mg Iron: 3 mg

Ingredients

Bean & Rice Filling

1 Tbsp (15 mL) canola oil
1 onion, diced
4-5 cloves garlic, minced
1 red pepper, seeded & diced
1-2 Jalapeno peppers, finely diced (see notes)
1 can (12 oz/341 mL) corn, drained or kernels from 2 cobs
1 cup (250 mL) cooked white or brown rice
2 small or 1 large tomato, diced
2 cups (500 mL) cooked or canned black beans, drained & rinsed (see notes)
2 tsp (10 mL) cumin
2 tsp (10 mL) chili powder
2 tsp (10 mL) oregano
1/2 tsp (2 mL) cinnamon
hot sauce, to taste, if desired

Burritos

10 large, soft flour tortillas
2 cups (500 mL shredded cheese (Cheddar, Monterey Jack, Mozzarella)
2 cups (500 mL) shredded lettuce or cabbage
2 avocados, sliced
1 1/2 cups (375 mL) prepared salsa, preferred heat level

Directions

In a large skillet heat oil over medium.
Add onions, garlic, peppers and sauté until soft and fragrant.
Stir in corn, rice, tomato, beans and spices. Cook just until hot, remove from heat.
Filling can be frozen up to 4 months in convenient 2 cup (500 mL) portions to use as required.

To make the burritos

Spoon 3/4 cup (175 mL) in the middle of a large flour tortilla, divide cheese, lettuce, avocado and salsa and layer over filling.
Fold 2 ends of the tortilla over filling and then wrap sides up tightly to enclose. If preparing in advance, cover wrap with plastic or waxed paper.
Keep chilled until ready to eat, or reheat.
Serve with additional salsa and sour cream if desired.

Notes

This recipe makes 7 cups (1.75 L) of filling.
When handling jalapeno peppers, wear latex or rubber gloves as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper.
A 19 oz (540 mL) can of black beans, drained & rinsed, yields 2 cups (500 mL) cooked beans.

Reviews

Excellent spice combo! Delicious!

Bev

August 13, 2022

Bean Burritos