Black Bean Burritos

Black beans are the workhorse of the Mexican kitchen. They are so versatile- you can add them whole to salads, mash them for a side dish, or turn them into this delicious Black Bean Burrito for a filling meatless meal. 

There are many ways to get your basic black beans:

  • from a can (instant). Open, rinse and drain the beans.
  • dried beans cooked in a pressure cooker. Follow you pressure cooker instructions.  Mine take about 30 minutes to bursting, soft texture.
  • dried beans simmered on the stove (about  2 hours). Cover beans with an inch of water and simmer 1 1/2 –  2 hours. Drain.
  • dried beans in your slow cooker (about 8 hours). Cover with water and cook on high for 7 hours.  Take out 1 cup of beans and mash them. Add the mashed beans back into the slow cooker if you want to make a bit of a saucy consistency.  Add water as necessary to keep it so you can just see water at the top of the beans.

Whichever method you use you can then mash them with spices and cream or allow them to cool so you can use them whole.

I have to admit I like canned beans if I am using in salad like my Layered Southwest Salad With Spicy Pepitas, because they have the perfect texture for a salad.

layered-southwestern-salad

But I prefer cooking my own black beans if they are destined for refried bean or black bean mash because they are creamier than mashing up the canned beans.

In this recipe the black bean purée, mushrooms and corn form a hearty filling for the tortillas and then you can garnish them with all the typical nacho toppings – salsa, sour cream, jalapenos.

You may not need the jalapenos  if you switch up some of the spicier chili pepper powders. Ancho pepper powder is a nice variation in this dish.  If you are a heat lover then you could substitute 1/2 teaspoon (teaspoon not tablespoon) of Habanero powder. Habanero is much hotter than ancho or jalapeno so experiment carefully!

If you want to compare the heat on Jalapeno vs Ancho vs Habanero  – Ancho has approximately 1,000-1,500 Scoville HeatUnits (SHU) , Jalapeno has  2,500 – 8,000 SHU  and  Habanero weighs in at a whopping 100,000-350,000 SHU, similar to a Scotch Bonnet. The Hot Pepper List is a really good site if you want to learn more about Hot Peppers.

You can make a big batch of beans and freeze them plain or after you do the purée.  Or you can assemble the entire burrito minus the garnishes and freeze them.  They reheat beautifully.  I find it hard to find healthy convenience food that is vegetarian or vegan but this one fits the bill beautifully!

Enjoy!

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Black Beans - The Staple of Mexican Cuisine Yum
Black Beans - The Staple of Mexican Cuisine
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Cuisine Mexican
Prep Time 20 minutes
Cook Time 2 hours
Servings
Burritos
Ingredients
Black beans
  • 2 cups dried black beans
  • 1 tsp onion powder
  • 1 tsp garlic powder
Puree
  • 1/2 cup milk or cream (omit for vegan option)
  • 1 clove chopped garlic
  • 1/3 cup red onion diced
  • 1/2 Tbsp Ancho Chile powder
  • 1/2 Tbsp chili powder
  • 1 tsp salt
Burritos
  • 8 10" white flour tortillas
  • 1/2 medium red onion minced
  • 3 cups sliced cremini mushrooms
  • oil for sauteeing
  • 1 cup corn kernels I use canned or defrosted (uncooked)
  • jalapeno peppers, salsa, sour cream as desired for garnish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 2 hours
Servings
Burritos
Ingredients
Black beans
  • 2 cups dried black beans
  • 1 tsp onion powder
  • 1 tsp garlic powder
Puree
  • 1/2 cup milk or cream (omit for vegan option)
  • 1 clove chopped garlic
  • 1/3 cup red onion diced
  • 1/2 Tbsp Ancho Chile powder
  • 1/2 Tbsp chili powder
  • 1 tsp salt
Burritos
  • 8 10" white flour tortillas
  • 1/2 medium red onion minced
  • 3 cups sliced cremini mushrooms
  • oil for sauteeing
  • 1 cup corn kernels I use canned or defrosted (uncooked)
  • jalapeno peppers, salsa, sour cream as desired for garnish
Black Beans - The Staple of Mexican Cuisine
Votes: 0
Rating: 0
You:
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Instructions
Bean purée
  1. Rinse and sort dried beans discarding any misfigured beans. Cover beans with 2 inches of water in a large sauce pan with the onion and garlic powder. Bring to a boil and simmer 1 1/2 to 2 hours until beans are soft.
  2. Drain Beans and puree with the remaining ingredients. Pulse in your food processor to the consistency you like. I like a creamy paste with bean pieces still evident.
Burrito
  1. Cook mushrooms in oil over medium heat until they are soft but still hold their shape - about 8 minutes.
  2. To assemble the burritos place 1/4 cup of black bean sauce in one quarter of the tortilla. Top with 1/8 of the mushrooms, onion and corn.
  3. Fold the tortilla in half and then in quarters so the tortilla encases the filling. Transfer to a serving platter.
  4. Warm the serving platter in the microwave just before serving just enough to warm the tortillas. This may be 1-2 minutes on medium/high depending on your microwave.
  5. Top with garnishes as desired.
Recipe Notes

Variation:  In the Black Bean Purée -substitute 1/2 teaspoon of Habanero powder for the Ancho powder.

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