Simple Black Bean Burrito

Growing up in Texas, my husband is a huge fan of Mexican food.  He always gives me a hard time because I am such a wimp when is comes to spicy foods.  We just didn’t eat much spicy food in Boston.  So this dish is a compromise between the two of us.  I am sure my husband will drop a ton of hot sauce on his before eating. 🙂  Hope you like it.

Simple Black Bean Burrito

 

 

Simple Black Bean Burrito
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Ingredients

  • 3 cups black beans
  • 1 cup brown rice
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 1 cup sliced baby tomoatoes
  • 1 cup frozen corn
  • 1 small shallot diced
  • 2 large cloves of garlic
  • 4 green onion bases (the white part minus the root up until it begins to seperate)
  • 2-3 T light oil (I used safflower)
  • 1 T cumin
  • 2 tsp fajita seasoning
  • salt to taste

Instructions

  1. Cook the rice according to the instructions or in the rice cooker and set aside. 
  2. I only purchase dry beans, so they were soaked over night and then boiled and rinsed to soften before I started.
  3. In a large skillet, heat the oil under medium high eat. 
  4. Put the stalk part of the green onion in the oil and let it sit for about 30 seconds allowing the onion flavor to infuse in the oil.
  5. Next, add the pepper, shallots, and garlic and let cook for another 5 minutes. 
  6. Afterwards add the beans and spices and let cook for about 5 – 7 more minutes stirring often.
  7. Add the rice last, stir, and remove from heat. 
  8. Before serving, add the cold sliced tomatoes with the warm bean mixture.
  9. Wrap up in a whole grain tortilla and enjoy!
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http://mywholefoodlife.com/2012/11/06/simple-black-bean-burrito/

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21 thoughts on “Simple Black Bean Burrito

  1. We have the same "issue" in our house . . . my husband and 2 of my kids like spicy food and I, along with one of my sons, do not. I grew up PA Dutch (very bland food), so we always have to compromise :). I make a similar type of enchilada and do two separate 8 x 8 pans--one with hot salsa and one with mild.Recently "found" you on fb and have been enjoying your posts/blogs! Thanks!
    1. My family is from PA Dutch too! What a small world. Do you make shoofly pie? I am thinking of a way to healthify it. Also, I would love your enchilada recipe too. I am glad you are enjoying the blog. :)
      1. If you can figure out a healthy recipe for whoopie pies, I would be forever grateful!!! Former PA Dutch woman here, too. :)
  2. I only eat shoofly once or twice a year . . . my favorite is funny cake! Have you ever had that? Again, I don't eat it much, but if you could make that healthier it would be great! ;)
    1. I buy Ezekiel sprouted wheat or corn tortillas at Sprouts or Whole Foods. They will be in the freezer or refrigerator section because they contain no preservatives. I have seen them at Kroger too.
    1. We make our own. The recipe is in this link. http://mywholefoodlife.com/2012/12/20/homemade-re-fried-beans-with-homemade-fajita-seasoning/
  3. You mention frozen corn in the ingredient list but I didn't see it in the recipe. At what point in the recipe should you add the frozen corn?
    1. Sorry that is an old post and I guess I wasn't the best proof reader back then. I would add it at the same time you add the beans.

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