Spicy black bean burritos
Total 23 min
Plus Preparation time: 15 minutes
Makes 8 servings
Updated Nov 24, 2014
Chatelaine
Ingredients
2
garlic cloves, or 1 1/2 tsp bottled chopped garlic
1
red bell pepper
1
540-mL can
black beans
2 tsp
1 tsp
ground cumin
1/2 tsp
dried oregano leaves
1/2 tsp
1/4 to 1/2 tsp
1/2 cup
frozen corn niblets
1/2 cup
2 tbsp
salsa, optional
1/2
6 to 8
small whole wheat tortillas
Instructions
- Mince garlic. Core and seed pepper, then coarsely chop. Finely chop onion. Lightly coat a large frying pan with oil and set over medium heat. Add garlic, pepper and onion. Stir often until onion starts to soften, about 4 minutes.
- Meanwhile, rinse and drain black beans. Measure out chili powder, cumin, oregano, salt and cayenne. Add beans and corn to pan. Sprinkle with spice mix. Stir occasionally until heated through, 4 to 5 minutes. Stir in coriander and salsa. Squeeze lime juice overtop and stir to evenly mix.
- Spoon warm black bean filling evenly down centre of each warmed tortilla (see tip, below, for heating tortillas). Sprinkle with your favourite toppings (see bottom). Wrap tortilla around filling and serve.
Burrito dress-ups
For toppings, consider grated light Monterey Jack or cheddar cheese, shredded lettuce, chopped tomatoes and light sour cream or yogurt.
Tortilla tip
To warm tortillas, wrap together in foil and place in a preheated 350F (180C) oven until warm. Or stack tortillas on a paper towel in the microwave and warm on high 30 seconds.
Nutrition
Calories 152, Protein 6.6 g, Carbohydrates 31.9 g, Fat 2.5 g, Fibre 6.2 g,
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