The nice thing about these Mexican inspired burritos is that they freeze well, and if you throw on a bit of rice they are a quick meal with complete protein. I’ll often make up a batch and put them in the freezer for the kids when we go away so the poor dears don’t starve. You can basically add whatever you want to them in terms of veggies, but start with this basic premise and over time you’ll find the perfect combo for your tastes.
Black Bean Burritos
Course: MainCuisine: Mexican, vegan, vegetarianDifficulty: Easy30
minutes15
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minutesThese black bean burritos provide a complete protein when served with rice. They freeze well and are super yummy with salsa and guacamole.
Ingredients
Two cups of cooked or canned black beans
One red pepper diced
One red onion diced
Two tomatoes diced
Cup of corn (optional)
Half cup of fresh salsa
One cup of cheese or vegan cheese
Tbsp. of oregano
Tbsp. of cumin
Tsp. of chili powder
Two cloves of garlic minced
Handful of fresh coriander
Salt and pepper to taste
Ten – twelve tortilla wraps
Directions
- Preheat the oven to 350 F
- Add beans and tomatoes to a large bowl and mash
- Add the other ingredients (not the wraps…) to the bowl and mix thoroughly
- Place a couple of spoonfuls of the mixture in the middle of a wrap, tuck in the ends and roll.
- Place the burritos on a baking tray and bake for 10 to 15 minutes or until the edges of the wraps begin to brown.
- Remove from the oven and let cool for 5 minutes before eating or completely cool if you’re going to freeze them.
- Serve with rice and some fresh avocado and salsa.
Notes
- I like to bake these on a silicone sheet or parchment as the cheese/vegan cheese can really make a mess of your pan. You can cut the amount of onion if it isn’t your thing. Enjoy!