Today I’m posting one of my favorite go-to recipes when I am in a hurry. It came in handy this week! The recipe comes from Cooking Light magazine and it is so simple and easy. I also love the fact that it is a totally meatless dish. It is just spicy enough, but not too much. My daughter loves these!
Zippy Black-Bean Burritos
2 tsp olive oil
3/4 cup chopped green bell pepper
1 tsp ground cumin
1 tsp dried oregano
2 garlic cloves, crushed
1 Tbsp red wine vinegar
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (15-ounce) can black beans, rinsed and drained
4 (10-inch) flour tortillas
1 cup reduced-fat shredded cheddar cheese (mexican blend or colby jack work just fine too)
Heat the oil in a large saucepan over medium-high heat. Add the bell pepper, cumin, oregano, and garlic; cook 3 minutes, stirring frequently. Stir in vinegar and tomatoes; reduce heat to medium, and cook 10 minutes. Stir in beans; cook 5 minutes or until thoroughly heated.
Warm tortillas according to package directions. Spoon about 1/2 cup bean mixture down center of each tortilla using a slotted spoon. Sprinkle each serving with 1/3 cup cheese, and roll up. Garnish with fresh cilantro, if desired. Yields 4 servings.
The only challenging part for me is actually rolling up the burrito with everything intact. But, if you’re a burrito fan like me, that doesn’t really matter. Enjoy!Until next time,