Easy Black Bean Burritos
These Easy Black Bean Burritos are so delicious, you’ll want to eat them every night – and they’re so easy to make, that you can! Here, GOYA® Reduced Sodium Black Bean Soup, seasoned with onions, pepper and extra virgin olive oil, get a kick of flavor from smoky chipotle chiles. The beans are stuffed into burritos with tender rice, crisp cabbage, creamy avocado, tangy pico de gallo and lime juice. The result is the perfect meal, all wrapped up into one delicious pouch.
Servings: 8
Ingredients
- 3 (15oz) cans GOYA reduced sodium black bean soup or GOYA black bean soup
- Chipotle chile, finely chopped. plus 1 Tbsp sauce from 1 (7oz) can GOYA Chipotle peppers in adobo sauce.
- 1 pkg Burrito-sized (10in) Flour Tortillas warmed according to package directions
- 3 cups extra long grain rice cooked (from about 1 cup dry rice)
- 4 cups shredded cabbage
- 2 avocados chopped (about 2 cups)
- 1 cup drained salsa pico de gallo, mild
- 2 limes juiced (about 2 Tbsp)
Instructions
- 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.
- Assemble burritos: 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. pico de gallo 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.
- Repeat with remaining ingredients; serve.
