I was given this recipe several years ago by a friend. She had brought a burrito to work and it smelled so heavenly that I couldn’t wait to make it at home. I assumed they would be complicated and time consuming but I was wrong. This meal is extremely easy to prepare and takes less than an hour from start to finish. These burritos are a healthy, delicious way to bring some vegetarian variety to your dinner table. In order to save time on a weeknight, the burritos can be completely prepared in advance and refrigerated for several days before baking. Additionally, the finished baked product freezes beautifully when wrapped in cellophane. I like to make several large burritos and serve them with a big salad as a main meal, however they’d be delicious in a smaller form accompanied by rice as well.
2 cans of black beans, drain and reserve the liquid of one can
½ onion, minced (I used Vidalia)
Whole bulb of garlic, peeled and minced
2 tbsp olive oil
1 tbsp cumin
1 tbsp chilli
2 tsp dried chilli flakes
2 tbsp salsa (I only purchase fresh salsa in the deli section, Garden Fresh Gourmet is my favourite-salsa should not be able to sit on a shelf for months before being opened!)
Saute your minced onions and garlic in olive oil at medium heat until slightly browned.
Add your beans and cook until heated through, about 15-20 minutes. Mix in your seasoning and salsa and smash your beans with the back of a large spoon. Set aside your bean mixture to cool slightly as you prepare your tortillas.
Cheese, shredded (I like to cheat and purchase a mix of Cheddar and Monterrey Jack with Jalapenos but you could shred your own)
4 tbsp salsa
4 large tortillas (I use whole wheat)
Divide your filling into quarters and place in your tortillas. Add one tbsp of salsa to each tortilla as well as a sprinkling of cheese. Roll up your burritos by folding in the sides under your right and left hands, then begin rolling the edge closest to you until finished. Sprinkle some cheese on each burrito then bake at 350 F until golden, approximately 15 minutes.