Best Black Bean And Avocado Burritos Recipes

BLACK BEAN AND AVOCADO BURRITOS

Black Bean and Avocado Burritos image

This fresh, versatile salsa makes a great dip on its own, but it's equally good wrapped in a warm tortilla. For breakfast burritos, add an egg or two cooked to your taste. Salsa may also be enjoyed plain with tortillas chips.

Provided by CatFan

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes

Time 31m

Yield 8

Number Of Ingredients 12

Ingredients

4 avocados - peeled, pitted, and cubed
3 tomatoes, diced
2 (15 ounce) cans black beans, rinsed and drained
1 (14 ounce) can corn, rinsed and drained
1 small bunch fresh cilantro, chopped
½ red onion, minced
2 tablespoons vegetable oil
1 tablespoon red wine vinegar
1 teaspoon ground black pepper
8 (8 inch) flour tortillas
1 cup shredded Monterey Jack cheese
¼ cup sour cream, or to taste

Steps:

Combine avocados, tomatoes, black beans, corn, cilantro, red onion, oil, vinegar, salt, and black pepper in a bowl until salsa is well mixed.
Spoon salsa into each tortilla and top with Monterey Jack cheese. Roll tortilla around filling to create a burrito.
Warm burritos on a microwave-safe plate in the microwave until cheese is melted and salsa is warmed, about 45 seconds. Top burritos with sour cream.

Nutrition Facts : Calories 570 calories, Carbohydrate 66.4 g, Cholesterol 15.7 mg, Fat 28.3 g, Fiber 17.6 g, Protein 18.3 g, SaturatedFat 7.3 g, Sodium 881.8 mg, Sugar 4 g

BAKED BLACK BEAN AND AVOCADO BURRITOS RECIPE

Baked Black Bean and Avocado Burritos Recipe image

Provided by á-174510

Number Of Ingredients 9

Ingredients

Makes 8 burritos
2 chipotles in adobo sauce, finely minced
1 cup light or regular sour cream
2 (15-ounce) cans low-sodium black beans, drained and rinsed
2 cups corn kernels (fresh or frozen)
2 medium avocados, cut in 1/2-inch dice
8 (8-inch) flour tortillas
2 cups salsa
1 cup shredded light cheddar or Monterey Jack

Steps:

Preheat the oven to 350°F. Coat an 9x13 baking dish with cooking spray. Combine chipotle and sour cream in a bowl. Purée half the beans in a food processor; add to the sour cream mixture. Stir in the whole beans and corn until well combined. Gently stir in the avocado. Warm the tortillas according to package directions. Working one at a time, spoon one-eigth of the bean mixture down the center of each. Roll the tortillas closed and place seam-side down in the prepared baking dish. Spoon the salsa over the tortillas and top with the shredded cheese. Cover and bake 20 minutes until cheese is melted and burritos are warmed through.