Vegetarian Bean Burritos
This week I was struggling a bit trying to decide what to make for the blog. I like to get my inspiration from the weather and the season, but that has been all over the place. I live in Wisconsin and it definitely feels like a true fall day today but I was turning on my central air earlier in the week. Unfortunately, the temperature was in the mid forties when I woke up this morning. Brrr!
Additionally, my children have been on a serious health kick as of late. It is nice to see them learning the importance of healthy food choices in school but I don’t always know what to make. I grew up in a meat and potatoes era and I am slowly trying to transition my way of cooking. Don’t get me wrong, I still like to have my guilty pleasures periodically but I have been definitely trying a lot of new recipes.
One decision we have made is to have one day a week that is meatless. Of course this was at first a very difficult task for me. I was so used to making a big portion of our meal consist of lots of hearty meat. Unfortunately, some meats can be very difficult for our bodies to digest. This was a big factor in our decision to have our ‘meatless Monday’.
However, I feel we need to also make sure we have a balanced diet that includes protein that we get with the meat in our diets. So, in my opinion, I think we need replace the meat with a healthy option such as beans. I do love all kinds of beans and when added in other foods you can hardly tell they are there. Therefore, I have chosen these vegetarian bean burritos to make for you this week.
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First sauté the onion, garlic, corn, cumin, and paprika over medium heat for about 5 minutes. As soon as the onion is softened.
Rinse the beans before you use them. Add them along with the cooked rice until warmed through, about 5 minutes.
Stir in lemon juice, cilantro and season with salt and pepper. Remove from heat.
Divide this mixture between the tortillas and top with cheese. Roll the burritos up and brush the outside with olive oil. Place in the pan with the seam side down.
Cook until golden brown and flip and repeat. Remove from heat and serve vegetarian bean burritos with either hot sauce, salsa, sour cream, or guacamole.
VEGETARIAN BEAN BURRITOS
Made with ♥ By Shannon
For a list of all Shannon’s recipe’s, check out the Recipes Made With Love page. Here you will find so many delicious ideas. If your in the mood for a snack, need a meal idea or just a warm drink, recipes made with love has got a variety of options to pick from. Here are some of our favorites.
Egg Plant With Portabella Mushrooms
Vegetarian Bean Burritos
Prep time: 15 minutes
Cook time: 6 minutes
Servings: 6
Ingredients:
3 Tbsp. olive oil
1 small onion, small diced
3 cloves garlic, minced
1-2 cups corn, frozen
2 tsp cumin
½ tsp paprika
1 15 ounce can black beans, rinsed and drained
3 cups white rice, cooked
¼ cup finely chopped cilantro
1 lime juiced
1 ½ cup shredded cheese of choice
6 large burrito sized flour tortillas
Salt and pepper
Directions:
1. In a large sauté pan, add the olive oil and heat over medium heat. Add the onion, garlic, corn, cumin, and paprika and cook until soft, about 5 minutes.
2. Add the beans and rice and cook about 5 minutes, stirring periodically.
3. Stir in the cilantro and lime juice and season with salt and pepper. Remove from heat.
4. Preheat griddle or sauté pan over medium.
5. Divide rice mixture between the 6 tortillas and place the mixture in the center of the tortillas. Top with even amounts of cheese.
6. Roll the burritos by folding the two short sides inwards and hold in place. Roll the burrito up to form a seam.
7. Brush the outside of the burrito with olive oil. Place in pan, seam side down.
8. Cook until golden brown, about 2-3 minutes per side. Remove from pan.
9. Serve vegetarian bean burritos with either hot sauce, salsa, sour cream or guacamole.