Spicy Black Bean Burritos
Add your favorite Mexican condiments to these veggie and bean burritos — salsa, chopped olives, sour cream, fresh cilantro leaves.
2 cups (from 16-ounce bag) frozen vegetable combination (green beans, potatoes, onion and red pepper)
1 tablespoon water
1 (15-ounce) can black or pinto beans, drained and rinsed
2 teaspoons chili powder
1/4 teaspoon garlic powder
6 (10-inch) flour tortillas, warmed
1 cup shredded cheddar or Monterey Jack cheese
Salsa for accompaniment (optional)
Sour Cream for accompaniment (optional)
- Place vegetables and 1 tablespoon water in 12-inch nonstick skillet. Cover; cook over medium-high heat, stirring occasionally, until vegetables are tender, about 3 to 4 minutes.
- Stir in beans, chili powder and garlic powder; continue cooking until heated through, about 1 to 2 minutes.
- To serve, spoon 1/2 cup bean mixture onto center of each warmed tortilla; sprinkle with about 2 tablespoons cheese. Fold two opposite edges of tortilla to center, overlapping edges. Fold remaining open end of tortilla toward opposite edge. Serve with salsa and sour cream, if desired.
Makes 6 burritos.
Tip: To warm flour tortillas, wrap in damp paper towels and microwave on HIGH 10 to 15 seconds for each tortilla.
Make-Ahead Tip: Prepare and cook vegetable-bean mixture ahead of time. Cover; store refrigerated. At serving time, place bean mixture into microwave-safe bowl. cover with waxed paper. Microwave on MEDIUM (50%) power until heated through (1 to 2 minutes). Continue as directed above.