From the Pantry Butler kitchen
Black Bean Burrito
The protein and fiber in this bean and vegetable burrito make it a great breakfast burrito, or enjoy it any time of day. USDA MyPlate Kitchen — Healthy Recipes — Michigan Department of Community Health (public domain), via myplate.food
Ingredients
- 1 1/3 cups cooked black beans — mashed, or low-sodium canned
- 1 teaspoon canola oil
- 2 tablespoons onion — chopped
- 1/2 cup tomatoes — chopped
- 4 corn tortillas
- 1/2 cup fresh tomato salsa
- 4 tablespoons yogurt, non-fat plain
- 2 tablespoons cilantro — chopped
Method
- Wash hands with soap and water.
- Mash beans with canola oil and mix with onion and tomatoes.
- Microwave tortillas between the two sheets of slightly damp white paper towels on high for 15 seconds.
- Divide bean mixture between the tortillas.
- Fold each tortilla to enclose filling.
- Place on microwave-safe dish and spoon salsa over each burrito.
- Microwave on high for 15 seconds.
- Serve topped with yogurt and cilantro.
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