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Black Bean Burrito
I developed this easy burrito recipe many years ago, inspired by a visit to a Mexican restaurant in New York City. At the time, I had never had black beans before and I was amazed at how delicious they were, tastier than the pinto beans I was accustomed to in Mexican restaurants in Chicago.
When I got back from the trip, that black bean burrito stayed in my mind and I had to recreate it! Here is the result, although I must admit I make them slightly different every time. One of the best aspects of this recipe is that it passes the “picky eater” test by my daughter. She loves them even though I sneak onions in them (but I cut them up small).
I shared this meal with friends and it has become a staple for our camping trips. Make a bunch of burritos a day or two before, wrap them in foil, keep in a cooler until ready, and then toss on a grill or nestle in hot coals to heat up. At home, I usually use my oven…
Makes 6 large burritos.
- Oil - vegetable or olive - 2 tbls.
- Black Beans - 2 15-oz cans, drained
- Bell Pepper - 1 medium to large, green or red, chopped in large 1″ pieces
- Onion - 1 medium, chopped small
- Garlic - 3-5 cloves, minced
- Tomatoes - 1 15-oz can diced (plain or with hot peppers)
- Tomato Sauce - 1 cup
- Rice - 1 cup, brown or white
- Cumin - 1 tsp.
- Sage - 1/2 tsp
- Oregano - 1 tsp
- Salt and pepper to taste if needed
- Cheese - 2-3 cups, shredded, Mexican Quesadilla or Monterey Jack
- Tortillas - large burrito size
- Topping Suggestions
- Salsa
- Avocado or Guacamole
- Cilantro
- Pour oil into large pot, and cook over medium heat for 1 minute.
- Add bell peppers, onions and garlic. Cook for 3-5 minutes, mixing often, until soft but not brown.
- Lower heat and then add canned diced tomatoes and blend well.
- Add drained beans, rice, tomato sauce and herbs. Blend well and cook over medium heat to boil (about 5 minutes.)
- After boiling, reduce heat to low simmer, cover tightly and cook for another 45 minutes.
- When done, turn off heat and let cool slightly.
- Preheat oven to 350 degrees.
- To assemble the burritos, have all of your essential items close by, with room to lay out the tortilla and a place to put the folded burritos.
- Lay tortilla out flat and add cheese (about 3 tblsp, more or less depending on your taste).
- Add a few spoonfuls of burrito mixture - about 1 cup or slightly more, on top of the cheese.
- Fold the burrito up and place on a baking sheet.
- Put baking sheet with all burritos in the oven and cook for 5-10 minutes.
- Remove and serve immediately.
Serving Tips and Comments
- Spicier: add hot peppers and/or powdered hot pepper while cooking.
- Low carb version: omit rice and tortilla and serve on a bed of lettuce.
- Quick version: omit rice or use quick rice.
- Vegan version: omit cheese.
- These freeze well or can be made a day or 2 ahead.
Tags: black beans, burrito, camping, Mexican, tex-mex, Vegetarian
