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It’s probably obvious, but we love Mexican-inspired meals around here. Our favorites at the moment are BBQ chicken enchiladas, cheese and onion enchiladas, spicy beans and rice, and breakfast burritos.
These quick and easy black bean burritos are quickly gaining favor, too. I like them because they come together in about five seconds (okay, a little more than that, but not much), and Joe likes them because they remind him of one of our favorite food joints, Neato Burrito. It’s a bonus that they don’t heat up the house.
Even Grace likes them, as long as we use mild salsa.
Anyway, I found the recipe that inspired these burritos on the Nakano website. It was originally a salsa, but works really nicely as a burrito filling with a few changes.
| Quick and Easy Black Bean Burritos |
- 1 can (16 oz.) black beans, rinsed and drained
- 2 cups frozen corn
- 1 cup cooked basmati rice (or whatever your favorite rice is) – we tried using 1 cup of uncooked rice and it results in an oddly balanced filling mixture. Way too much rice that way.
- 1/2 cup finely chopped red onion
- 1/2 cup chopped black olives
- 1 small can of diced green chiles – I can’t remember the size. Is it 5 ounces? It’s something like that.
- 1/2 cup Nakano Seasoned Roasted Garlic Rice Vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon hot pepper sauce
- 1/4 cup chopped cilantro
- 8 burrito-sized whole wheat tortillas
- Salsa
- Ranch dressing, sour cream and/or guacamole, optional
- 2 cups shredded cheddar cheese, cheddar or Mexican blend
- 2 cups feta cheese, optional (you have to try this in your burritos at least once; it’s an amazing addition)
- Mash the black beans slightly with a fork.
- Add them to a microwave-safe bowl along with the corn, rice, onions, peppers, and black olives.
- In a separate bowl, combine rice vinegar, oil, chiles, garlic, chili powder, cumin, and hot pepper sauce; whisk together until well blended.
- Add to bean mixture; stir to coat and microwave for 3-5 minutes or until hot throughout.
- Add cilantro to the hot bean mixture; toss gently.
- Place a tablespoon or so of salsa in the middle of a tortilla and top with ranch dressing or sour cream.
- Use a spoon to spread them out a bit.
- To make burritos you can pick up and eat, spoon about 1/3 cup of bean mixture into the center of a tortilla.
- To make burritos that you eat with a fork, spoon about 1/2 cup of bean mixture into the tortilla.
- Sprinkle generously with shredded cheese and feta, roll up, and serve.
Makes 8 burritos with filling left over.
I am working with Mizkan as a Blogger Advocate. I was compensated to use and write about Nakano Rice Wine Vinegar.
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{ 1 comment… read it below or add one }
Great idea to use frozen corn and to put the veggies and beans in the microwave. I’ve never tried feta cheese on a burrito, but it sounds yummy. Just a lot less on the spicy stuff for me please!
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