Black Bean and Cheese Burrito with Hidden Vegetables
A kid-friendly, baked burrito recipe featuring black beans, cheddar cheese, and hidden vegetables!
Servings: 10
Calories: 85kcal
Ingredients
- 1 tablespoon olive oil
- ½ red bell pepper chopped, seed, and diced
- ½ red onion diced
- 3 carrots peeled and diced
- 1 large (26 ounce) can black beans
- 1 ½ teaspoon ground cumin preferably McCormick brand
- ½ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 ¼ cup Cheddar cheese
- 10 standard-sized (8") flour tortillas
- Cooking spray preferably made with canola oil
Instructions
- Preheat the oven to 350° and have ready a baking sheet.
- Add the olive oil to a saucepan over medium heat and allow the oil to come to temperature. Add the pepper, onion, and carrots, and sauté for about 8 minutes, or until softened. Stir often.
- Add in the beans, cumin, garlic powder, salt, and pepper. Allow the mixture to come to a rapid simmer. Reduce the heat accordingly to maintain a simmer for about 10 minutes, or until slightly reduced. Stir often.
- Transfer the beans to a food processor fitted with a paddle attachment, and process until smooth. If you do not have a food processor, you could use a blender or the back of a wooden spoon.
- Stir in the cheddar cheese. Scoop a scant ¼ cup of the mixture onto each tortilla and roll into a tight burrito.
- Mist both sides of each burrito with cooking spray, and transfer to the baking sheet. Do not overcrowd the sheet, and bake in batches if necessary.
- Bake for 10 minutes. Turn each burrito, and bake for 10 minutes more. Allow to cool slightly, serve, and enjoy.
Nutrition
Calories: 85kcal | Carbohydrates: 3g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 224mg | Potassium: 98mg | Sugar: 1g | Vitamin A: 3385IU | Vitamin C: 9.1mg | Calcium: 113mg | Iron: 0.4mg