Black Bean and Vegetable Burritos

I have made this recipe many, many times for my family. In fact my daughter Alyssa has the recipe on her food blog as well – it truly has become a family favorite! As many times as I have made it, I was surprised last week when I whipped this up and Sophia asked, “Where’s the meat?” “No meat tonight,” I answered. “But I need night meat!” she complained. Sorry.

Oh well, we sat down at the dinner table, and we all made up our own burritos. Sophia filled her’s up, rolled it tight, and took a big bite. “Oh, Wow! This is the best dinner! I love it!” “Can you make it again?” Apparently, once she took a bite, she no longer cared about there being no meat.

At times I do add chicken to this recipe – it is so easy to add in shredded cooked chicken or even cut up a rotisserie chicken from the grocery store. This recipe is easy to double and it keeps really well – great for leftovers!

My husband, Olivia, Nicole and I once used this recipe to make 80 burritos for a fundraiser! We all worked to together to make up the filling, and we filled and wrapped 80 burritos. We wrapped the burritos in foil and filled up two coolers to help keep them warm. The burritos were a hit with all of our Team and Training teammates after a track workout one night.

And the recipe below…

Black Bean and Vegetable Burritos

Adapted From Bon Appétit | January 1996

Ingredients

4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro

Directions

Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.

Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans and tomatoes; bring to simmer. Season with salt and pepper. Remove from heat.

Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.

Per Serving: calories, 387; total fat, 10 g; saturated fat, 3 g; cholesterol, 13 mg

Nutritional analysis provided by Bon Appétit