Black Bean And Corn Burrito Filling Recipes

BLACK BEAN AND VEGETABLE BURRITOS

Black Bean and Vegetable Burritos image

An easy Black Bean and Vegetable Burritos recipe

Categories Sandwich Bean Tomato Vegetable Vegetarian Quick & Easy Healthy Jalapeño Bon Appétit

Yield Serves 4

Number Of Ingredients 14

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
2 teaspoons minced seeded jalapeño chile
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro

Steps:

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, tomatoes and jalapeño; 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.

BLACK BEAN AND CORN QUESADILLAS

Black Bean and Corn Quesadillas image

My vegetarian husband goes crazy over these every time! They are really cheesy, a little bit spicy, and a little bit sweet. Feel free to play around and add chicken or veggies, if you desire. Don't forget the salsa and sour cream!

Provided by EFasse

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey Jack cheese, divided

Steps:

Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Nutrition Facts : Calories 363 calories, Carbohydrate 45.6 g, Cholesterol 26.5 mg, Fat 14.5 g, Fiber 6.3 g, Protein 13.9 g, SaturatedFat 7 g, Sodium 732.5 mg, Sugar 3.2 g

CORN, RICE & BEAN BURRITOS

Corn, Rice & Bean Burritos image

No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They're fast to fix and won't put a dent in your wallet. -Sharon W. Bickett, Chester, South Carolina

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
1-1/3 cups fresh or frozen corn, thawed
1 medium onion, chopped
1 medium green pepper, sliced
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups cooked brown rice
8 flour tortillas (8 inches), warmed
3/4 cup shredded reduced-fat cheddar cheese
1/2 cup reduced-fat plain yogurt
2 green onions, sliced
1/2 cup salsa

Steps:

In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through., Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.

Nutrition Facts : Calories 326 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 500mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein.

BLACK BEAN AND CORN BURRITO FILLING

Black Bean and Corn Burrito Filling image

Make and share this Black Bean and Corn Burrito Filling recipe from Food.com.

Provided by Good Vibe Goddess

Categories Black Beans

Time 10m

Yield 1/4 cup, 16 serving(s)

Number Of Ingredients 7

Ingredients

2 (15 ounce) cans black beans
1/2 cup corn (thaw if using frozen, or use 1 can corn)
1 tablespoon taco seasoning
1 small onion, diced
1 tablespoon diced green chilis
1 tablespoon vegetable oil
1/2 cup salsa (I like a medium spicyness)

Steps:

Saute onion in oil until soft. Add chilies and corn. Stir for 1-2 minutes.
Add taco seasoning and black beans. Add a salsa and heat through.
I like to mash slightly before serving.
Serve with taco shells, burrito wraps or with tortilla chips as a dip.

BARLEY, BLACK BEAN AND CORN BURRITOS

Barley, Black Bean and Corn Burritos image

This recipe came from Slow Cooking Magazine, and it is one of our family's favorites. I don't go to the bother of rolling each burrito as instructed in the recipe, but rather just stick the crock of barley mixture on the table along with tortillas, shredded lettuce and cheese, sour cream and salsa so everyone can make his/her own. It's super yummy, super easy and super filling. (I also omit the cilantro as we're a family of cilantro haters.) ***Note: the nutritional information shown with the recipe includes all the ingredients, but one serving of the barley filling alone is 145 calories. You can save lots of calories by going with light sour cream and cheese, and by choosing a lighter tortilla.

Provided by worldmom

Categories One Dish Meal

Time 3h10m

Yield 9 serving(s)

Number Of Ingredients 18

Ingredients

15 ounces black beans, rinsed and drained
10 ounces diced tomatoes with green chilies, undrained
1 cup barley, uncooked (not the quick type)
2 cups chicken broth
3/4 cup frozen corn
1/4 cup green onion, chopped
2 tablespoons lime juice
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 garlic clove, minced
1/4 cup fresh cilantro, chopped
18 small flour tortillas
1 cup sharp cheddar cheese, shredded
2 tablespoons sharp cheddar cheese, shredded
9 cups lettuce, thinly sliced
2 1/4 cups salsa
1 cup sour cream

Steps:

Place first 11 ingredients in slow cooker, stir well.
Cover and cook on low for 3-4 hours or until barley is tender and liquid is absorbed.
Stir in cilantro.
Heat tortillas according to package directions.
Spoon 1/3 cup barley mixture down center of each tortilla, sprinkle with 1 tbsp of cheese.
Roll up.
Place one cup of lettuce on each of 9 plates; top each with 2 burritos.
Spoon 1/4 cup salsa and 2 tbsp sour cream over each serving.

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