To continue the Cinco de Mayo festivities, Nevin and I made these delicious black bean burritos. These can be enjoyed with whatever toppings you like such as sour cream, guacamole, crema, hot sauce, the list goes on! Also, the bean filling is so flavorful that any leftovers can actually be used as a bean dip served with tortilla chips. YUM! I love a versatile recipe! Let me know what you think of these burritos. Buen provecho!
Prep Time: 10 minutes
Cook Time: 20 minutes
- 2 tbsp vegetable oil
- 2 medium garlic cloves (minced)
- 1 jalapeno (chopped and seeded)
- 1/4 large onion (chopped)
- 1 15 oz can black beans (drained and rinsed)
- 1 can Rotel tomatoes and green chiles (drained)
- 1 tsp cumin
- 1/4 tsp chili powder
- 3 oz cream cheese
- 2 tbsp cilantro (chopped)
- 3/4 cup shredded sharp cheddar cheese
- 3 10 inch flour tortillas
Heat oil in a large skillet over medium- medium high heat. When hot, add in garlic, jalapenos and onion. Cook for about 3-5 minutes, stirring frequently, until onions are slightly golden brown. Add in beans and Rotel and cook for another 5 minutes, stirring.
Top with crema and taco sauce. Actually, don’t do that, it gets way too messy. I only topped it that way to give you all a better picture. Now my hands are sticky and my face is a mess. DON’T LOOK AT ME! Just put the crema and taco sauce on the side for the love of god. The recipe for crema can be found here. Also, if you have any left overs, you can save the bean filling and use as a dip with chips. Enjoy!!!
Calories: 602; Fat: 31 g; Cholesterol: 51 mg; Sodium: 995 mg; Carbs: 54 g; Sugars: 2 g; Protein: 23 g
**Note: nutrition facts do not include crema and/or taco sauce
Amanda’s Rating: 9/10
Nevin’s Rating: 8/10
Seriously, why did you put the crema and taco sauce on top? What were you thinking?