Bean Burritos

Beans make this burrito a perfect vegetarian option!

Course Dinner & Main Course

Key Ingredient Beans

Dietary Need Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings large burritos

Calories 502

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 tips)
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
1 can (19 oz/540 mL) black beans drained & rinsed (yields 2 cups/500 mL cooked beans)
2 tsp (10 mL) cumin
2 tsp (10 mL) chili powder
2 tsp (10 mL) oregano
1/2 tsp (2 mL) cinnamon
hot sauce if desired, to taste

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.

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.

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.