Microwave Black Bean Burritos
Yield
2 servingsPrep
10 minCook
7 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | small |
onions
finely diced |
|
| 1 | small |
jalapeño pepper
seeded, finely diced |
*
|
| 1 | clove |
garlic
minced |
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
oregano
dried |
|
| ¼ | teaspoon |
chili powder
|
|
| 1 | pinch |
coriander seeds
ground |
*
|
| 16 | ounces |
black beans
rinsed, drained |
|
| 3 | tablespoons |
water
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| ½ | each |
avocados
peeled, pitted, diced |
|
| 1 | each |
italian plum (roma) tomatoes
diced |
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 1 | tablespoon |
coriander
minced fresh |
|
| 2 | teaspoons |
lime juice
|
|
| 1 | pinch |
lime zest
grated |
*
|
| 4 | each |
flour tortillas
warmed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
vegetable oil
|
|
| 1 | small |
onions
finely diced |
|
| 1 | small |
jalapeño pepper
seeded, finely diced |
*
|
| 1 | clove |
garlic
minced |
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
oregano
dried |
|
| 1.3 | ml |
chili powder
|
|
| 1 | pinch |
coriander seeds
ground |
*
|
| 462.4 | ml/g |
black beans
rinsed, drained |
|
| 45 | ml |
water
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 0.5 | each |
avocados
peeled, pitted, diced |
|
| 1 | each |
italian plum (roma) tomatoes
diced |
|
| 1 | each |
scallions, spring or green onions
minced |
|
| 15 | ml |
coriander
minced fresh |
|
| 1E+1 | ml |
lime juice
|
|
| 1 | pinch |
lime zest
grated |
*
|
| 4 | each |
flour tortillas
warmed |
*
|
Directions
Garnishes: shredded romaine lettuce, sliced red onion, grated Monterey Jack cheese, and sour cream.
Stir oil, onion, jalapeno, and garlic together in 9-inch glass pie plate.
Cover with plastic wrap, leaving one corner open for vent.
Microcook on HICH power 1 minute.
Stir in cumin, oregano, chili powder, and ground coriander; microcook, covered and vented, 1 minute.
Stir in beans and water; microcook, covered and vented, 2 minutes.
Transfer ½ cup bean mixture to blender or food processor and puree.
Stir back into remaining beans.
Season to taste with salt and pepper.
Combine avocado, tomato, scallion, fresh coriander, lime juice, and zest in small bowl.
Season salsa to taste with salt and pepper.
When ready to serve, microcook beans, covered and vented, until very hot, 1 to 3 minutes.
Serve beans with tortillas, salsa, and garnishes.
