We make a lot of burritos around here, and they almost always turn out as vegetarian burritos. They are one of my go-to recipes —super easy to make and always turn out great. As long as I don’t burn the tortillas. You can eat them plain or you can always freshen them up with tomatoes, guacamole, lettuce, etc.
Anyway, it’s rare for me to actually follow a recipe for burritos. But yeah, this vegetarian burritos one was super, super good! In fact, the other day my husband was organizing all our cans, and he told me to stop buying black beans and kidney beans because we have way more of those than anything else. Hmm, maybe I crave these burritos every time I go grocery shopping and somehow a few cans of black beans and kidney beans end up in the cart?
Vegetarian Burritos Recipe
Ingredients:
- 1 Tbsp. canola oil
- 2 cloves garlic, minced
- 1/2 tsp. chile powder
- 1/4 tsp. salt
- 1/3 C. water
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 3 Tbsp. Pace Chunky Mild salsa
- 4-5 (10 inch) flour tortillas
- about 1 C. grated cheddar cheese
- 2-3 chopped tomatoes (about 1 C.)
- about 1 1/2 C. shredded lettuce
- 3 Tbsp. chopped green onions
- about 3 Tbsp. sour cream
- Heat oil in a large pan over medium heat. Add garlic and saute for about 1 minute. Stir in chile powder and salt. Stir in 1/3 C. water and the black and kidney beans. Bring to a boil, reduce heat, and simmer 10 minutes.
- Remove from heat. Stir in salsa. Gently mash the beans with a fork.
- Heat the tortillas according to package. Spoon bean mixture evenly into each tortilla. Top each with grated cheese, tomatoes, lettuce, green onions, and sour cream. Roll up into burritos and serve!
*Inspired by THIS recipe.