Smoky Black Bean and Veggie Burritos

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (4-ounce) can diced green chiles
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1/2 cup shredded cheddar cheese (optional)
• 2 tablespoons chopped fresh cilantro

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and bell pepper, sauté until softened, about 5 minutes.
3. 3 Stir in garlic, smoked paprika, and cumin, cooking for 1 minute.
4. 4 Add black beans, green chiles, chili powder, salt, and pepper. Simmer for 5 minutes.
5. 5 Warm tortillas in a separate skillet or microwave.
6. 6 Spoon the bean mixture down the center of each tortilla.
7. 7 Top with lettuce, cheese if using, and cilantro.
8. 8 Fold sides in and roll up the burritos tightly.
9. 9 Serve warm and enjoy!

Equipment

• Large skillet
• Microwave or second skillet for tortillas

Variations

• Add sautéed mushrooms or zucchini for extra veggies.

Substitutions

• Use corn tortillas for a gluten-free option.

Pairings

• Pairs well with a fresh fruit salad or Mexican rice.

Nutrition

Tips

• For extra spice, add a dash of hot sauce to the bean mixture.
• Prepare the filling ahead of time and store in the fridge for up to 3 days.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to keep tortillas soft.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a microwave or oven.

Serving Suggestions

• Serve with a side of guacamole and salsa for a complete meal.

FAQ