Crispy Baked Black Bean Burritos |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Kids love these! Make extras because the burritos can be frozen prior to baking. Just defrost them and then bake according to the directions. Ingredients:
1 (16 ounce) can black beans, drained |
1 (14 ounce) can vegetarian refried beans |
2 teaspoons chili powder |
1/2 teaspoon cumin |
1/2 teaspoon minced garlic clove (about 1 clove) |
12 flour tortillas, soft taco size |
6 scallions, chopped (optional) |
2 tomatoes, chopped (or 1 14 oz. can diced tomatoes drained) |
1 cup shredded cheddar cheese |
salsa, for serving |
low-fat sour cream, for serving |
Directions:
1. Preheat oven to 400. Combine black and refried beans in a saucepan, and add the chili powder, cumin and garlic. Simmer for 5 minutes. Mash the bean mixture into a thick puree (I use a potato masher right in the pan).
2. On a plate, lay a tortilla flat and place 2 tablespoons of the bean mixture in the center of the tortilla. Top with some scallions, tomatoes and cheese. Roll up into a tube shape and place into a 9x13-inch baking pan, seam side down. Repeat until you've used all the tortillas and/or bean mixture.
3. Bake the burritos until they are browned, about 15 minutes. Top with salsa and/or sour cream as desired.
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