Black Bean, Carrot, and Red Bell Pepper Burritos


Black Bean, Carrot, and Red Bell Pepper Burritos

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March 29, 2017

Black Bean, Carrot, and Red Bell Pepper Burritos


1 15-ounce can black beans, rinsed and drained

1 large carrot, chopped

1 large red bell pepper, chopped

1/2 cup coarsely grated Monterey Jack

1/2 cup chopped fresh cilantro

1 tablespoon olive oil

1 tablespoon ground cumin

2 teaspoons ground coriander

4 large flour tortillas


1Preheat the oven to 375F and put a baking dish on the middle rack. Prep the beans, carrot, pepper, cheese and cilantro.

2 Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the carrots and peppers and leave them alone to brown, 2-4 minutes. Stir in the cumin and coriander. Cook, stirring occasionally, until the spices are toasted and the vegetables soft, 3-5 minutes.

3 Add the black beans and 1/2 cup water and simmer the vegetables until almost all the water is gone, another 3-5 minutes. Remove the pan from the heat.

4 Put the tortillas directly on the oven rack for 30 seconds or so, until they're soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides.

5 Spoon equal amounts of the filling onto each tortilla, then top with cheese and cilantro, reserving half of the cheese for later. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.

6 Put the burritos side by side in the baking dish. Cook them for 10 minutes, until the tortillas toast and the filling gets hot. Remove the burritos from the oven and sprinkle the rest of the cheese over the burritos. Put them back in the oven for another 5 minutes or so, until the cheese melts.