Easy Black Bean Burritos
shared by Jennifer
Easy Black Bean Burritos
shared by Jennifer in Sandwich , Vegan , Vegetarian & Mexican
Details:
-
PT15M
- Prep Time: 15 Minutes PT15M
- Cook Time: 15 Minutes PT30M
- Total Time: 30 Minutes
- Difficulty: Novice
- Serves: 8 people
- Cuisine: African
Add black bean soup, chopped chipotle chile and sauce to small pot over medium heat; bring soup to boil. Reduce heat to low; simmer, stirring occasionally,
Ingredients:
- 3 cans (15 oz. each) black bean soup
- 1 chipotle chile, finely chopped, plus 1 tbsp. sauce from 1 can (7 oz.) chipotle chiles in adobo sauce
- 1 pkg. (20 oz.) large flour tortillas, warmed according to package instructions
- 3 cups cooked extra long grain rice
- 4 cups shredded cabbage
- 2 avocados, chopped (about 2 cups)
- 1 cup mild chunky salsa, drained
- 2 limes, juiced (about 2 tbsp.)
Directions:
- Add black bean soup, chopped chipotle chile and sauce to small pot over medium heat; bring soup to boil.
- Reduce heat to low; simmer, stirring occasionally, until bean mixture thickens, about 10 minutes.
- To center of tortilla, add about 1/3 cup cooked rice, ½ cup beans with sauce, ½ cup shredded cabbage, ¼ cup chopped avocado, 2 tbsp. salsa and 1 tsp. lime juice.
- To roll up tortilla into burrito shape, fold in left and right ends of tortilla. Then, holding the closed ends, fold tortilla in half from bottom to top. Using the top layer of tortilla, push filling towards you to compact. Roll tortilla into log and wrap in foil to secure.