Cooking Index - Cooking Recipes & IdeasBlack Bean Burritos Recipe - Cooking Index

Black Bean Burritos

Cuisine: Mexican
Type: Vegetables
Serves: 3 people

Recipe Ingredients

8 oz 227gBlack beans, dry* - or
30 oz 852gBlack beans - canned
1 oz 28gOnion - finely chopped (medium)
2   Garlic cloves - minced
1   Jalapeno pepper - seeded and
  Chopped - up to two
  Be used or to taste
1 teaspoon 5mlChile powder
1 teaspoon 5mlGround cumin
5 tablespoons 75mlOlive or vegetable oil
16 oz 454gTomatoes, cut up - 1 can
1   Lemon slice
1 teaspoon 5mlDried oregano - crushed
1/4 teaspoon 1.3mlSalt
1   Hot pepper sauce - (optional)
6   Flour tortillas
  Chopped tomato - (optional)
  Snipped cilantro

Recipe Instructions

Rinse and drain the cooked or canned beans and set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chile powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired. Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick. Remove the lemon.

In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to the pan and heat through. In the meantime, wrap the tortillas in foil and warm in a 350F oven for about 10 minutes. Place about 1/2 Cup of the bean mixture onto each tortilla. and fold the edges over to form a packet. Serve with salsa and guacamole If desired, top with chopped tomato and snipped cilantro.


To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. (Or without cooking, soak the beans overnight.) Drain the beans and rinse. In the same Dutch oven combine the beans and 5 cups of water or vegetable broth. Bring to boiling, reduce the heat, cover and simmer for 1 to 1 1/2 hours or until tender.

"Vegetarian Table: Mexico" by Victoria Wise


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.