Description
This vibrant black bean burrito recipe with fire-roasted corn salsa is a fast, hearty, and family-friendly dinner solution for busy weeknights, offering smoky corn and warm spice flavors.
Ingredients
- 2 15-oz cans black beans, rinsed, drained
- 1 15-oz can (or 1.5 cups frozen) fire-roasted corn
- 1.5 bell peppers, diced
- 0.5 red onion, diced
- 0.25 cup fresh cilantro, chopped
- 1 lime, juiced
- 8 large flour or corn tortillas
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt, to taste
- Pepper, to taste
- 1 Tbsp olive oil
- 0.25 cup water or vegetable broth
Instructions
- Prepare Corn: Drain and rinse canned corn; thaw frozen corn. (If using fresh, roast or char kernels on a dry skillet or grill until slightly browned and smoky.)
- Dice Vegetables for Salsa: Finely dice 0.5 bell pepper (any color) and 0.25 red onion. Roughly chop 0.25 cup fresh cilantro.
- Combine Salsa Ingredients: In a medium bowl, combine the corn, diced bell pepper, red onion, and cilantro. Squeeze in juice from 1 lime. Season with a pinch of salt and pepper. Stir well.
- Sauté Aromatics for Filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining 0.25 diced red onion and 1 diced bell pepper. Sauté for 5-7 minutes until softened.
- Add Beans and Spices: Stir in two 15-oz cans of rinsed and drained black beans, 1 teaspoon chili powder, 1 teaspoon ground cumin, and 0.25 cup water or vegetable broth.
- Simmer and Mash: Simmer for 5-7 minutes, mashing about half of the beans with a fork or potato masher for a creamier texture. Season with salt and pepper to taste. Remove from heat once thickened.
- Warm Tortillas: Warm 8 large flour tortillas individually (15 seconds in the microwave or 30 seconds per side in a dry skillet) until pliable.
- Fill Tortillas: Lay a warm tortilla flat. Spoon about 0.5 cup of the black bean filling onto the center, forming a log shape. Top with 2-3 tablespoons of the fire-roasted corn salsa. Add optional shredded cheese, a dollop of sour cream, or sliced avocado.
- Roll Burritos: Fold in the sides of the tortilla over the filling, then fold up the bottom edge. Roll tightly upwards to create a secure burrito.
Notes
For quick prep, use pre-chopped vegetables or store-bought pico de gallo. If tortillas tear, warm them longer or lightly dampen them. For bland salsa, add more lime juice, a pinch of sugar, or hot sauce.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Assembly
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 480 calories
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 0 mg