Best 11 Quick Black Bean Burritos Recipes

BLACK BEAN BURRITOS

Steps:

• In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

QUICK AND EASY VEGETARIAN BLACK BEAN BURRITOS

Steps:

• 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.

SUPER EASY BLACK BEAN BURRITOS

Steps:

• Combine the black beans, salsa, and the rice in a saucepan and simmer for 5 minutes.
• Remove from heat, cover, and let sit for 5 minutes.
• In an ungreased skillet (or microwave), heat a tortilla until warm.
• Spread a line of the bean mixture down the center.
• Top with lettuce, tomato, avocado, and more salsa if desired.
• Roll up and enjoy!

DELICIOUS BLACK BEAN BURRITOS

Steps:

• Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
• Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
• Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
• Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

QUICK BLACK BEAN BURRITOS

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans and salsa; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Warm the tortillas; spoon 1/4 cup of the beef mixture off-center on each. Sprinkle with cheese. Top with sour cream and olives if desired. Fold the sides and ends over filling and roll up. Serve immediately.

BLACK BEAN AND RICE BURRITOS

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
• Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
• Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

BEAN BURRITOS

Steps:

• Preheat oven to 375°. In a large bowl, combine beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. , Arrange burritos in a greased 13x9-in. baking dish. Sprinkle with remaining 1 cup cheese. Cover and bake until heated through, 20-25 minutes. If desired, topped with lettuce.

QUICK BEAN AND RICE BURRITOS

Steps:

• In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

QUICK 'N' EASY BEEF & BEAN BURRITOS

Steps:

• Preheat oven to 350 degrees.
• Heat a tablespoon or so of Olive Oil in skillet and add garlic and onion. Saute for a minute or two.
• Add ground beef and cook until browned; Drain.
• Stir in seasonings and tomato sauce over medium heat; Add refried beans and mix thoroughly.
• Generously spoon beef and bean mixture into floured tortillas, sprinkle with cheese, roll up and place seam side down in a lightly greased 8" x 8" square casserole dish.
• Spread any remaining filling on top and bake in oven for 20-25 minutes, or until heated through.
• Sprinkle remaining cheese on top a few minutes prior to removing from oven or immediately after removing from oven.
• Serve with sour cream, guacamole, hot sauce, etc.

QUICK SWEET POTATO, MUSHROOM, AND BLACK BEAN BURRITO

Steps:

• Cook rice according to package directions. Fluff with a fork and stir in 1/3 cup salsa and 2 Tbsp. cilantro.
• Meanwhile, heat 1 Tbsp. oil over medium-high in a large nonstick skillet. Add sweet potato and cook, stirring occasionally, until softened, 3 minutes. Stir in 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne, then transfer to a large bowl.
• Heat remaining 1 Tbsp. oil in another large skillet, add mushrooms, and cook, stirring, until mushrooms begin to brown and release moisture, about 3 minutes. Add onion and remaining 1/2 tsp. salt, 1/2 tsp. cumin, and 1/4 tsp. cayenne; cook, stirring, until mushrooms and onions are tender and cooked through, about 3 minutes. Stir in beans and spinach; cook until warm, about 1 minute more. Transfer mushroom mixture to bowl with sweet potatoes, squeeze half of the lime over, and stir to combine.
• Place tortillas on a plate and cover with a damp towel. Microwave until warm, about 1 minute. Mix sour cream and remaining 1/3 cup salsa verde and 2 Tbsp. cilantro in a small bowl.
• Place warm tortillas on a work surface. Place 3 tbsp. cheese in the center of each tortilla, then top with 1 cup potato mixture and 1/4 cup rice. Divide avocado among tortillas and top each with 2 tbsp. sour cream sauce. Fold 2 sides of tortilla over filling, then roll up tortilla to enclose filling. Place burrito seam side down onto a plate and cut in half, if desired. Repeat with remaining tortillas. Cut remaining lime half into wedges and serve alongside.

QUICK & EASY BEAN BURRITO CASSEROLE

Steps:

• To make the filling:.
• In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with a potato masher.
• Add the tomato sauce, the cumin, the chilies, chili powder, and salt and black pepper to taste, simmer the mixture, stirring, for 5-7 minutes, or until it is slightly thickened.
• Working with 1 warmed tortilla at a time (keep the others covered while working with each) spread about 3 tablespoons of the filling down the center of each tortilla.
• Working from the sides fold in the ends and then roll the tortillas enclosing the filling.
• Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F oven for 10-12 minutes.
• Sprinkle with green onions and serve with sour cream and salsa.