Burritos are a wonderful meal.
They are easy to make, portable, freezable, and there are endless options when it comes to making them. My favorite kind of burrito is a plain old bean and cheese. When I am craving more protein I love to add shredded or diced chicken to it. Recently I decided that my simple yet delicious bean and cheese burrito needed a little makeover. It was lacking in the color and nutrition department.
I decided to make black bean and veggie burritos since I love vegetables so much. To make the burritos I first sauteed mushrooms, onion, zucchini, corn, green chiles, and Roma tomatoes together in a little bit of extra virgin olive oil. To season the vegetables I added salt, pepper, chili powder, cumin, and oregano. I then added a can of black beans and a 1/4 cup of salsa. To finish off the filling I added a couple of cups of cooked rice.
After tossing the filling together I spooned some of it into a tortilla and added a little bit of cheddar cheese. The burrito was delicious! It was full of flavor and texture. The fresh flavors of the vegetables were amplified by the chili powder, cumin, and oregano. The beans and rice made this a hearty and filling burrito, and lets not forget the delicious melty cheddar cheese! Cheese makes everything better in my opinion, and the cheddar was a perfect match for this black bean and veggie burrito. I made these burritos two ways, half were vegetarian and the other half I shredded a chicken breast into. You could just as easily use steak or pork in them. I was able to get 12 burritos made with this filling. Of course I didn’t eat all of them in one sitting (although if I could I probably would have), so I wrapped them up individually with saran wrap and put them in a freezer bag to eat another day.
Now anytime I want one of these black bean and veggie burritos all I have to do is pull it out of the freezer, unwrap it, and microwave it for a minute or so. It’s the perfect solution to a busy weeknight when you don’t have the time or energy to cook!
- 2 T. extra virgin olive oil
- 1 cup diced mushrooms
- 1/2 of an onion, diced
- 2 cloves of garlic, minced
- 1 zucchini, diced
- 1 Roma tomato, diced
- 1 cup of corn, frozen or fresh
- 1 (4 ounce) can diced green chiles
- 1/4 cup jarred salsa
- 1 (15.5 ounce) can low sodium black beans, rinsed and drained
- 2 cups cooked rice (white or brown works)
- 1 t. kosher salt
- 1/2 t. black pepper
- 1 t. chili powder
- 1 t. cumin.
- 1/2 t. oregano
- 3 dashes of Tapatio or hot sauce of choice (optional)
- 1 1/2 cups shredded cheddar cheese
- 12 (8 inch) flour tortillas
- Heat a saute pan with extra virgin olive oil over medium high heat.
- When the pan is hot added the onions and mushrooms and saute for a couple minutes.
- Next add in the garlic and zucchini, cook for several more minutes.
- Add in the salt, pepper, chili powder, cumin, oregano, and salsa, stirring until combined.
- Add the corn, green chiles, and diced tomato and cook just until they are warmed.
- Add in the black beans and rice to the vegetable mix and stir until combined.
- Finish off the mixture with a few dashes of Tapatio or hot sauce of choice.
- Place equal amounts of the filling into 12 tortillas and top the filling with some of the cheese.
- Roll the burritos up and serve immediately.
- If you are freezing the burritos wrap them individually in saran wrap and place them in a freezer bag.
- The burritos should last in the freezer for a couple months.