These burritos are the ultimate satisfying cold-weather comfort food.
Fire roasted tomatoes blend with hearty black beans and spices, packed in with basmati rice, and finished with fresh cilantro in this classic yet genius combo. Plus, these bad boys are actually good for you.
It’s burrito heaven.
The best part about as is that they’re simple to put together and almost impossible to mess up. Even if you forget an ingredient, you can over stuff them with the ingredients you have on hand, and they’re still going to be delish. You could sub pinto beans for black, quinoa for basmati rice, or add corn and grilled vegetables, if you’re so inclined.
Glorious.
That said, please try to get your hands on some fire roasted tomatoes for this recipe. Regular tomatoes will work, but there’s something about the smoky flavor that takes these guys to the next level.
It’s magical stuff.
Black Bean Burritos
1 tablespoon olive oil
1 small onion, diced
1/2 teaspoon salt
1 red bell pepper, diced
1 clove garlic, minced
1/4 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1 14 ounce can black beans (drained)
1 14 ounce can refried beans
1 14 ounce can diced fire roasted tomatoes
1 1/2 cups cooked brown basmati rice
12 small whole wheat tortillas
In a large skillet, saute the onion with the salt over medium low heat for about five minutes, then add the pepper and cook for 10 minutes more. Add the garlic, and cook for 2 minutes. Stir in all the spices, and cook until fragrant, about 1 minute. Incorporate the beans and tomatoes and allow to simmer until most of the liquid has evaporated, about 10-15 minutes. Turn off heat and allow to cool. Spoon a little over a 1/2 cup of the bean mixture onto each tortilla along with a large scoop of rice. Fold into burritos and roll up tightly. When ready to serve, place the burrito on top of a 1/2 teaspoon of olive oil in a skillet. Brown over medium heat. Reduce heat to low, cover, and let heat through, about 15 minutes. Serve with guacamole.
Guacamole
1 large avocado, diced
2 tablespoons chopped cilantro
1/4 cup diced tomato
1/4 teaspoon cayenne pepper
juice of 1/2 lime
salt and pepper to taste
Mix together with a fork, mashing some of the pieces of avocado. Serve.
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