Black Bean and Veggie Burritos

Just like Johnny, I love Mexican food, the spicier the better.  Johnny is a little picky though.  Just like most kids, he doesn’t want to eat the beans.  A few people asked for this one, and it was so good that I have to share it again.

The Ingredients

4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalapeño chile
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro


Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.

Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.

Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.


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Hello and welcome to my blog! Blacky's Burrow is my personal blog about me and my best friends Misty and Johnny. These are the atypical day to day antics of a crazy cat person and a Rose-Point Siamese cat that's just a little bit crazier.

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6 thoughts on “Black Bean and Veggie Burritos

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  3. Yay! Thanks for reposting it. I updated your link in the roundup page and the initial tummy tuesday post/linkup. It looks awesome. My stomach is grumbling just looking at it

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