Monday, October 17, 2011
Recipe: Black Bean and Corn Burritos
In my attempt to eat less meat, I've been making more vegetarian dishes lately. I like to look through cooking magazines for new meal inspiration. I came across a recipe for black bean and corn tacos and decided to put my own spin on it and make burritos. These are really easy to make and will give any regular meat based burrito a run for its money! Check it out.
4 whole grain tortilla shells
1 can black beans, drained and rinsed
1 teaspoon chilli powder
1/2 teaspoon cumin
3-4 shakes sea salt
1 cup shredded monterey jack cheese
2 Roma tomatoes, diced
6 tablespoons white onion, diced
4 tablespoons cilantro, chopped
2 limes, juiced
2 cups chopped lettuce
4 tablespoons sour cream (optional)
Makes approximately 4 servings.
In bowl, mix beans, corn, chilli powder, cumin and salt. Heat in microwave for about 2 minutes. In meantime, prepare salsa by combining tomatoes, onions, cilantro and lime juice in bowl and mixing. For tortillas, heat a non-stick skillet on medium heat. Heat tortillas on each side for 1-2 minutes, long enough to slightly brown and get firm.
To assemble: Place tortilla on plate, add bean and corn mixture. Add 1/4 cup cheese, a couple spoonfuls of the salsa mixture, 1/2 cup of lettuce and 1 tablespoon of sour cream. Roll up burrito style and cut in half or eat whole as a taco.