Bean Burritos

Beans/Legumes

Photo by Mirjam J.

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cans black or kidney beans, drained and rinsed (2 x 14oz/398ml)

  • 1 1/2

    cup corn kernels, cooked

  • 1

    large red onion, minced

  • 1

    red pepper, chopped

  • 2

    tbsp fresh cilantro, chopped

  • 4

    garlic cloves, minced

  • 1 1/2

    cup low-sodium all-natural salsa

  • 1

    cup cashew sour cream

  • whole-grain tortillas or savoury buckwheat crepes

  • nutritional yeast, to taste

  • black pepper, to taste

Directions

1. Make the tortillas according to either the package or the recipe (link will be added soon). 2. Heat up a medium-sized pot. Add in the onion, garlic, bell pepper and cook for 2 minutes stirring occasionally. Once that is done, add in the beans and corn kernels as well, cooking for 3 minutes stirring. Finally add in the salsa, sour cream and seasoning. Allow this to cook for about 2-5 minutes, enough for it to get properly heated. Stir cilantro into mixture. 3. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately, next to a side salad and the left-over filling.

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