Recipe By Lori Brodhurst
Rating
Published Feb 14th
Prep 2m Cook 10m Additional - Ready In 12m
Servings 8 small burritos Calories 301.4

These are quick enough to whip up anytime and are even good cold, which makes them great for bagged lunches!

Recipe Ingredients

  • 1 (15 ounce) can black beans
  • 1 cup salsa
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 8 (10 inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese

Cooking Directions

  1. 1 Rinse beans in cold water, drain well.
  2. 2 Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
  3. 3 Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

Nutrition Facts

  • Calories 301.4
  • Carbohydrate 43 g
  • Cholesterol 12.6 mg
  • Fat 4.7 g
  • Fiber 3.3 g
  • Protein 10.5 g
  • Saturated Fat 2.7 g
  • Sodium 625.4 mg
  • Sugar 1.1 g

Reviews

  1. I thought this was average. I made it for lunch today and it was good but nothing special. It was a very fast/easy recipe though.
  2. I've been making these basic burritos for a long time (except w/rice too) and they are always good! Also good w/cheddar and sometimes I add 1/2 can of corn OR 1/2 can or white beans.
  3. I made these and immediately froze them (wrapped in wax paper and then put in freezer bag). I pulled them out, left them in the fridge overnight to defrost and then heated them in the over at 250 for about 35 minutes. They were great. Didn't taste like they had been frozen at all.
  4. This is a good bag lunch recipe... easy healthy tasty filling... just what I am always looking for. And it can be easily adjusted to your taste. I filled my tortillas full so it only made 3 for me (!) and I also added fresh spinach leaves and cut back on the cheese eating these - Read more ...
  5. People don't believe me when I tell them how easy it is to make these. Pace Medium Picante Sauce is my favorite salsa to use for this. If you have any leftover chicken it's also really good shredded on top of this.
  6. We made these and thought they were wonderful! I used a can of diced tomatoes & green chilis (drained) instead of salsa, and added a small can of corn, and some sour cream. They were so delicious and super easy to make. My husband wanted to eat the mixture right out of the pan! Definately - Read more ...
  7. These were good! I made them exactly as directed but I found I only had enough for about 5 burritos. I think I used tortillas a little larger than called for. definitely good stuff and just spicy enough (i used medium chunky salsa). i added finely chopped onions both to the bean mix as it - Read more ...
  8. Awesome! We made these tonight for the first time and it took hardly any time at all before dinner was ready. I made mine with spinach herb tortillas and my husband used regular ones. Instead of making several small burritos we each made a large one and they were fantastic! We used organic fat free - Read more ...
  9. Very quick and tasty. My kids added a dab of sour cream.
  10. This is a great recipe. I fixed it for dinner instead of lunches. I used sundried tomato & basil tortillas. They turned out delicious! And it's very fast too. This is a keeper for me. Thanks! :)

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