Angels Black Bean Burritos Food

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.

SWEET POTATO AND BLACK BEAN BURRITOS

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, 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!

BLACK BEAN BURRITOS

Steps:

• Put the rice in a medium saucepan with 600ml cold water and a pinch of salt if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Turn off the heat and leave for another 10 mins undisturbed. Stir the rice and add the coriander and lime juice.
• For the black beans, heat the oil in a large frying pan and add the garlic, chipotle, cumin, sugar and vinegar, and cook everything for 1 min. Tip in the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened.
• For the salsa and guacamole, mix the tomatoes with the onion, coriander, lime juice and seasoning. Tip half the salsa into another bowl and mash the avocados into it to make guacamole. Wrap everything up together in warmed wholemeal tortillas topped with natural yogurt, lime juice and grated cheese, if you like.

EGG AND BLACK BEAN BURRITO

Steps:

• Add beans to a saucepan over medium heat to warm; stir occasionally.
• In a bowl, whisk the eggs, water, salt, and pepper.
• In a nonstick skillet, melt the butter over medium heat.
• When the butter foams, add egg mixture all at once; let set for 20 seconds.
• Cook, stirring until eggs are light and fluffy, about 2 minutes.
• Assemble burrito: lay a tortilla on a plate; spoon some beans, eggs, cheese, a few green onions, 2 tablespoons salsa, and a dollop of sour cream in the center of each tortilla.
• Roll up, folding in the ends; repeat with remaining tortillas.
• Serve with remaining beans and salsa on the side.

ANGEL'S BLACK BEAN BURRITOS

Steps:

• 2 teaspoons olive oil in medium skillet.
• cut stew meat into smaller pieces.
• fry cut up stew meat, just 'till almost done; still showing pink.
• remove to paper plate to hold for a few minutes.
• a teaspoon more olive oil into pan to fry onion until soft.
• turn flame to low.
• add black beans, green chilies and piquante sauvce.
• blend gently with spatula.
• cook on low for just 10 minutes, turn off heat.
• plate 2 tortillas, heat in microwave for 30 seconds.
• remove and place 1 heaping teaspoon of sour cream down center of tortilla.
• scoop 1/4 cup from skillet and follow sour cream down center.
• top with cheese, fold over or fold like burrito.
• serve with rice or quacamole and corn chips.