Baked Black Bean And Avocado Burritos Recipes

BAKED BLACK BEAN AND AVOCADO BURRITOS RECIPE

Baked Black Bean and Avocado Burritos Recipe image

Provided by á-174510

Number Of Ingredients 9

Ingredients

Makes 8 burritos
2 chipotles in adobo sauce, finely minced
1 cup light or regular sour cream
2 (15-ounce) cans low-sodium black beans, drained and rinsed
2 cups corn kernels (fresh or frozen)
2 medium avocados, cut in 1/2-inch dice
8 (8-inch) flour tortillas
2 cups salsa
1 cup shredded light cheddar or Monterey Jack

Steps:

Preheat the oven to 350°F. Coat an 9x13 baking dish with cooking spray. Combine chipotle and sour cream in a bowl. Purée half the beans in a food processor; add to the sour cream mixture. Stir in the whole beans and corn until well combined. Gently stir in the avocado. Warm the tortillas according to package directions. Working one at a time, spoon one-eigth of the bean mixture down the center of each. Roll the tortillas closed and place seam-side down in the prepared baking dish. Spoon the salsa over the tortillas and top with the shredded cheese. Cover and bake 20 minutes until cheese is melted and burritos are warmed through.

CRISPY BAKED BLACK BEAN BURRITOS

Crispy Baked Black Bean Burritos image

Kids love these! Make extras because the burritos can be frozen prior to baking. Just defrost them and then bake according to the directions.

Provided by 2hot2handle

Categories Black Beans

Time 40m

Yield 12 burritos, 6 serving(s)

Number Of Ingredients 11

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

Steps:

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).
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.
Bake the burritos until they are browned, about 15 minutes. Top with salsa and/or sour cream as desired.

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