These Wet Black Bean Burritos make a great Brown Bag lunch! They’re super easy to make, and really yummy! They would also make a fabulous Meatless Monday dinner dish!
I often like to make Mexican bowls for my husband for lunch: a little rice (this Chipotle Seasoned Rice was delicious with them!), the main ingredient, some salsa. So, this totally works. I place the rice in the bottom of the glass to-go container
, and top it with the Wet Black Bean Burrito. Voila! Mexican lunch!
Use your favorite salsa for this dish. Remember if you’re making this for brown-bagging, the desk jockey probably doesn’t want anything too hot. It’s no good to sit at your desk with your brow sweating and your tongue tingling. But, homemade salsa or jarred salsa, it’s going to be great either way.
When I processed the black beans in the food processor I found that they stuck a little, so I added a spoonful or two of sour cream to loosen the mixture up a bit. I’ll definitely be making this one again, and I think I’d like to try adding a can of green chilies and some chopped zucchini to the filling before baking.
Make your own Chipotle Paste, it’s super easy. You’ll find the instructions here.
I’m collecting all kinds of great lunch recipes on my Brown Bag Lunch Pinterest board.
I’d love it if you’d join me! Follow Life Currents’ board Brown Bagging it: Great lunch ideas! on Pinterest.
Wet Black Bean Burritos Recipe
Wet Black Bean Burritos
Ingredients
- 1 15-ounce can black beans, rinsed and drained
- 1 teaspoon chipotle paste
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ cup sour cream
- 1 cup frozen corn thawed
- 4 6 to 8-inch flour tortillas
- 1 cup salsa
- ½ cup shredded Pepper Jack cheese
Instructions
- Preheat oven to 350° F.
- Place half of beans, chipotle paste, chili powder, and cumin in the bowl of a food processor; process until finely chopped, scraping down the sides of the bowl a few times. Add a little of the sour cream if necessary to loosen the mixture up.
- Stir together the pureed black beans, remaining whole beans, sour cream, and corn in a large bowl.
- Spoon ½ cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° F for 20 minutes or until thoroughly heated.
Notes
Garnish Baked Burritos with avocado, guacamole, chopped green onions, sour cream, or whatever your heart desires. Adapted from Cooking Light
This is a delicious and healthy lunch, great idea. I’d like to make it for my ‘stay at home’ brown bag lunch 🙂
Culinary Ginger, I made it a stay at home lunch as well! nom nom!
Delicious looking; thanks for sharing this one!
OMG this looks awesome! Count me in!!!
My husband loves Mexican food. This will definitely be on the menu soon.
I totally want to try this! Looks so tasty!
You know how much I love Mexican! These look awesome, Debi!!
So much goodness in this dish and I love Mexican.