This very versatile dish can be turned into a quick and easy lunch recipe. Directions on how to prepare the black bean burrito in advance for lunch or on-the-go are included at the end of the recipe. You can also omit the baking step entirely and eat the black bean burrito raw. It’s very tasty even when it’s not baked!
Avocado and Black Bean Burrito
¾ cup cooked black beans, rinsed and drained if canned
2 small avocados, peeled, pitted and thinly sliced
1 cup chunky salsa
1½ cups Monterey Jack or cheddar cheese, grated
3 tbsp chopped fresh cilantro leaves
¼ cup red onion, finely chopped
¼ cup red bell pepper, finely chopped (optional)
4 large flour tortillas
- Preheat the oven to 350F.
- Separate the tortillas and spread them out on a flat work surface. Spread 2 tablespoons of the salsa on each. Place the avocado slices in a single layer on top of the salsa. Continue layering each tortilla with the following: 1½ tablespoons cooked black beans, 1½ teaspoons red onion, and 1 teaspoon of chopped fresh cilantro. Sprinkle 3 tablespoons of cheese over each.
- Tightly roll up each tortilla. To roll it into a burrito, fold the top and bottom ends of the tortilla over the filling, and then roll from one side to the other. Place the rolled tortillas seam-side down on a baking sheet. Bake for 12 minutes.
Yield: 4 servings (the ingredients can be easily halved or doubled to reduce or increase the servings)
Two methods to preparing this black bean burrito in advance:
- Prepare the burrito as described in step #2 and roll it up. Wrap it in aluminum foil and store in a cooler. When you are ready to eat it, warm the foil-wrapped tortilla in a toaster oven. Alternatively, you can remove the foil and warm in a microwave.
- If you do not have access to a toaster or microwave, prepare and bake the burrito in advance. Wrap the hot burrito in aluminum foil and keep inside a towel-lined basket or cooler to keep it warm for a few hours.
This recipe was adapted from Country Living Picnics & Porch Suppers