Black Bean Burritos
Submitted by imonlyme668
Homemade vegetarian black bean burritos with jalapeño, cumin, tomatoes, and oregano blended into a thick, spicy filling. Top with salsa, guacamole, and fresh cilantro.
YIELD
3 servingsPREP
3 hrsCOOK
30 minREADY
These burritos start from scratch, and you can taste the difference.
Dried black beans get simmered until tender, then cooked down with sautéed onion, garlic, jalapeño, chili powder, and cumin in a rich tomato base. A slice of lemon simmers right in the pot, adding a subtle brightness you can’t quite place but absolutely love.
The real trick? Blending part of the mixture smooth and folding it back in. You get a thick, scoopable filling that holds together inside the tortilla instead of falling apart in your lap.
Wrap it all up, load on the salsa and guacamole, and scatter fresh cilantro on top.
Pro Tips
- Short on time? Use two 15-oz cans of black beans instead of dried. Skip the soaking and simmering, and jump straight to the sautéing step. You’ll cut the cook time down to about 30 minutes.
- Blend in batches. The mixture is thick and hot, so only fill your blender one-third full and hold the lid down with a towel.
- Warm your tortillas in foil in the oven so they’re pliable and won’t crack when you fold them.
Ingredients
Directions
To cook the dry beans:
To cook the dry beans in a 4½-quart dutch oven, combine the beans and enough water to cover.
Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes.
Remove from the heat, cover, and let stand for 1 hour (or without cooking, soak the beans overnight.)
Drain the beans and rinse.
In the same dutch oven combine the beans and 5 cups of water or vegetable broth.
Bring to boiling, reduce the heat, cover and simmer for 1 to 4½ hours or until tender.
Rinse and drain the cooked or canned beans and set aside.
In a 4½-quart dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally.
Stir in the drained beans, the undrained tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired.
Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick.
Remove the lemon.
In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth.
Repeat with the remaining beans.
Return to the pan and heat through.
In the meantime, wrap the tortillas in foil and warm in a 350℉ (180℃) F oven for about 10 minutes.
Place about ½ cup of the bean mixture onto each tortilla and fold the edges over to form a packet.
Serve with salsa and guacamole if desired, top with chopped tomato and snipped cilantro.
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