Quick Black Bean Burritos Recipe

5 1 1
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Quick Black Bean Burritos Recipe

Read Reviews
5 1 1
Publisher Photo
My husband and I took a batch of these burritos to friends of ours who moved into a new home. It's a quick and easy recipe everyone enjoys.—Emily Miller, Massillon, Ohio
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup salsa
  • 16 corn or flour tortillas (6 to 8 inches)
  • 2 cups (8 ounces) shredded cheddar or Monterey Jack cheese
  • Sour cream and sliced ripe olives, optional

Directions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans and salsa; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Warm the tortillas; spoon 1/4 cup of the beef mixture off-center on each. Sprinkle with cheese. Top with sour cream and olives if desired. Fold the sides and ends over filling and roll up. Serve immediately. Yield: 16 burritos.
Try this easy fried ice cream—scoop 1/2 cup balls of vanilla ice cream into muffin cups, freeze for 15 minutes. Roll in crushed cinnamon-toast-flavored sweetened cereal. Cover and freeze. When ready to serve, place each ice cream ball in a serving dish; drizzle with warmed honey.
Originally published as Black Bean Burritos in Taste of Home Ground Beef Cookbook 1999, p301

Nutritional Facts

1 each: 179 calories, 7g fat (4g saturated fat), 29mg cholesterol, 266mg sodium, 17g carbohydrate (1g sugars, 3g fiber), 11g protein.

  • 1 pound ground beef
  • 1/4 cup chopped onion
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup salsa
  • 16 corn or flour tortillas (6 to 8 inches)
  • 2 cups (8 ounces) shredded cheddar or Monterey Jack cheese
  • Sour cream and sliced ripe olives, optional
  1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans and salsa; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Warm the tortillas; spoon 1/4 cup of the beef mixture off-center on each. Sprinkle with cheese. Top with sour cream and olives if desired. Fold the sides and ends over filling and roll up. Serve immediately. Yield: 16 burritos.
Try this easy fried ice cream—scoop 1/2 cup balls of vanilla ice cream into muffin cups, freeze for 15 minutes. Roll in crushed cinnamon-toast-flavored sweetened cereal. Cover and freeze. When ready to serve, place each ice cream ball in a serving dish; drizzle with warmed honey.
Originally published as Black Bean Burritos in Taste of Home Ground Beef Cookbook 1999, p301

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sbraley User ID: 4270834 203958
Reviewed Sep. 26, 2009

"Brown beans work well, plus I stirred in a Taco seasoning packet with the ground beef, which increases the overall flavor."

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