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Black Bean and Chipotle Cheddar Burritos Makes 4 servings 2 tablespoons olive oil 1 teaspoon ground cumin 3/4 cup mild tomato salsa 2 (15.5-ounce) cans black beans, rinsed and drained Salt to taste 4 burrito-size (10-inch) flour tortillas 1-1/2 cups grated Cabot Chipotle Cheddar (about 6 ounces) 1/2 cup Cabot Sour Cream 1 avocado, pitted, peeled and diced 1. In large skillet, heat oil over medium heat. Add cumin and stir until lightly toasted and fragrant, about 10 seconds. 2. Carefully stir in salsa (it will splatter), then stir in beans. Cook mixture, mashing beans constantly with back of wooden spoon, until it forms thick and creamy mass, about 8 minutes. Remove from heat and season with additional salt, if needed. 3. Spoon one-fourth of bean mixture down center of one tortilla and top with one-fourth of cheese; fold in ends and roll up. Repeat with remaining tortillas. 4. Set burritos on plate and microwave on high power until cheese is melted, about 2 minutes. Serve topped with sour cream and avocado. Nutrition Analysis
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