Black Bean Burritos

I made these during the 2012-2013 winter canvassing program, down by the Mexican border. They can last a few days in the fridge (but keep in mind that tofu spoils after just a few days, but may last up to a week. Beans could potentially last longer, so if you’ll keep them a while longer, I recommend leaving out the tofu. You could also potentially freeze these and bake them when ready to eat.). You can also use these for tacos, using smaller tortillas/soft shells, or hard taco shells.

Ingredients:

  • 1 can (around or at least 15-18 oz) black beans, drained and rinsed (should make about 2 cups, or at least 1 1/2 cup black beans)
  • 1/2 onion (or 1 whole small onion), peeled and sliced
  • 1 tomato, diced (or 1/2 cup of cherry tomatoes, sliced in half)
  • (optional) 1/2 cup of diced tofu, firm or extra firm
  • (optional) 1/4 cup almond, soy, or other vegan/non-dairy milk (To add moisture. I’m pretty sure I didn’t use this when I originally made these, but I have used it not long ago, and it was much better with the almond/soy milk, but isn’t necessary, especially when on a budget)
  • oil
  • cumin, chili powder (optional) garlic powder, onion powder, and salt, or 1/2 batch of taco seasoning .
  • 6 regular sized tortillas (at least 6-9 inches). You can also use smaller tortillas, but they may be more difficult to roll.

To Make:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Pour oil into a frying pan at least 1 or 2 Tbs.
  3. Cook beans and onions together, covered, until beans are thoroughly heated and onions are soft. This may take about 10 minutes. Stir frequently. Add soy/almond milk for moisture (if desired).
  4. Dash on seasonings or add taco seasoning. Taste before and after salting. Adjust seasonings according to desired taste. I like at least 1 tsp of cumin in mine. For me, the stronger the taco flavor, the better.
  5. Add tomatoes. Cook, covered, stirring frequently, for about 5 more minutes.
  6. Lightly grease cookie sheet with oil or nonstick cooking spray.
  7. Scoop out taco filling (about 1/4 cup per scoop, give or take a little), and place in the center of the tortilla.
  8. Fold bottom end of each tortilla toward its center.
  9. Fold the right or left side of each tortilla toward its center.
  10. Fold the top end of each tortilla toward its center.
  11. Fold the other side of each tortilla toward its center.
  12. Place on cookie sheets, folds down.
  13. Bake for about 10-15 minutes until tortillas harden.
  14. Can be refrigerated for a few days and reheated or eaten cold. Can possibly also be frozen.

You can also add other ingredients like avocado, guacamole, cashew cheese or other vegan/non-dairy cheese, taco sauce, salsa, hot sauce, olives, etc.

This should make about 6 burritos. 

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Categories: beans, tortillas&wraps | Tags: , , , , , , | 1 Comment

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One thought on “Black Bean Burritos

  1. Pingback: Black Bean Onigiri | Miss Jessie's Kitchen

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