Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 zucchini, sliced
- 1 tablespoon of olive oil
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup of cooked rice
- 1 cup of shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup of fresh cilantro, chopped
- 1 lime, cut into wedges
Special Equipment Needed:
- Non-stick skillet
- Baking sheet
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a non-stick skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper and cook for 5 minutes until they start to soften.
3. Add the sliced zucchini, chili powder, cumin, salt, and pepper to the skillet. Cook for an additional 5 minutes until the vegetables are tender.
4. Add the drained and rinsed black beans to the skillet and stir to combine. Cook for 2-3 minutes until the beans are heated through.
5. On a baking sheet, lay out the flour tortillas. Divide the cooked rice evenly among the tortillas.
6. Spoon the veggie and bean mixture over the rice on each tortilla.
7. Sprinkle shredded cheddar cheese over the veggie and bean mixture.
8. Roll up each tortilla tightly, tucking in the sides as you go.
9. Place the rolled-up tortillas on the baking sheet and bake for 10-15 minutes until the cheese is melted and the tortillas are crispy.
10. Serve the veggie and bean burritos with sliced avocado, chopped cilantro, and lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Total fat: 22g
Saturated fat: 8g
Cholesterol: 30mg
Sodium: 700mg
Total carbohydrates: 49g
Dietary fiber: 12g
Sugar: 5g
Protein: 18g
Substitutions for ingredients:
- You can use any type of beans you like such as pinto, kidney, or navy beans.
- Instead of cheddar cheese, you can use any type of cheese you prefer such as Monterey Jack or pepper jack.
- You can use any type of vegetables you like such as mushrooms, corn, or spinach.
Variations:
- Add some salsa or hot sauce to the veggie and bean mixture for extra flavor.
- You can add some cooked chicken or beef to the burrito for a non-vegetarian option.
- Make a breakfast burrito by adding scrambled eggs and bacon to the veggie and bean mixture.
Tips and Tricks:
- Make sure to roll up the tortillas tightly to prevent the filling from falling out.
- You can use a toothpick to secure the tortilla if needed.
- If you want to make the burritos ahead of time, wrap them in foil and store them in the fridge until ready to bake.
Storage Instructions:
Leftover burritos can be stored in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
To reheat, place the burritos in the oven at 350°F for 10-15 minutes until heated through.
Presentation Ideas:
Serve the burritos on a platter with sliced avocado, chopped cilantro, and lime wedges on the side.
Garnishes:
Garnish with chopped cilantro and lime wedges.
Pairings:
Serve the veggie and bean burritos with a side of Mexican rice and a green salad.
Suggested Side Dishes:
- Mexican rice
- Green salad
- Guacamole
- Salsa
Troubleshooting Advice:
- If the tortillas are cracking when you roll them up, you can warm them up in the microwave for a few seconds to make them more pliable.
Food Safety Advice:
- Make sure to cook the vegetables and beans thoroughly to prevent any foodborne illnesses.
- Store leftovers in the fridge within 2 hours of cooking.
Food History:
The burrito is a traditional Mexican dish that originated in the northern region of Mexico.
Flavor Profiles:
This veggie and bean burrito is savory, spicy, and cheesy with a hint of freshness from the avocado and cilantro.
Serving Suggestions:
Serve the burritos with a side of Mexican rice and a green salad for a complete meal.
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Region: Mexican