Aunt Jenny’s Black Bean Burritos |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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My DH's aunt made these for us one night while we were visiting them-they are so good and easy! She made up a whole bunch and used the leftovers for quick lunches/suppers later in the week. They are quite filling, especially with the addition of rice. In fact, the bean mixture could be simply served over rice for a Cal-Mex beans & rice meal. Prep/cooking times are estimated. Using reduced fat sour cream and cheese, whole grain white flour tortillas, and no meat, a serving of 1 burrito has 6 points (WW). Ingredients:
1 onion, chopped |
2 (15 ounce) cans black beans, rinsed & drained |
1 cup salsa |
1/2 lime, juice of, fresh |
fresh cilantro, chopped |
8 whole wheat tortillas (heat or fry as desired) |
3/4 cup shredded low-fat mexican cheese or 3/4 cup cheddar cheese (or more to taste) or 3/4 cup monterey jack cheese (or more to taste) |
cooked brown rice |
shredded lettuce |
shredded cooked chicken breast |
shredded cooked beef |
sliced avocado |
sour cream |
salsa |
Directions:
1. Coat a large nonstick skillet with olive oil and heat over medium-high heat. Add the onion and cook until soft. Add the beans, salsa, lime juice, and cilantro. Cook, stirring until heated through.
2. Meanwhile, fry or heat the tortillas as desired.
3. Place the tortillas on individual plates and spoon bean mixture on each. Add cheese and desired toppings.
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