{"id":5821,"date":"2024-07-23T22:09:07","date_gmt":"2024-07-23T22:09:07","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5821"},"modified":"2024-07-24T19:37:07","modified_gmt":"2024-07-24T19:37:07","slug":"easy-black-bean-burritos","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/easy-black-bean-burritos\/","title":{"rendered":"Easy Black Bean Burritos"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Easy Black Bean Burritos<\/span><\/h2>\n
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These Easy Black Bean Burritos are so delicious, you\u2019ll want to eat them every night \u2013 and they\u2019re so easy to make, that you can! Here, GOYA\u00ae\u00a0Reduced Sodium Black Bean Soup,\u00a0seasoned 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.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>Goya Foods<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> (15oz) cans<\/span> GOYA reduced sodium black bean soup<\/span> or GOYA black bean soup<\/span><\/li>
  • Chipotle chile, finely chopped. plus 1 Tbsp sauce<\/span> from 1 (7oz) can GOYA Chipotle peppers in adobo sauce.<\/span><\/li>
  • 1<\/span> pkg<\/span> Burrito-sized (10in) Flour Tortillas<\/span> warmed according to package directions<\/span><\/li>
  • 3<\/span> cups<\/span> extra long grain rice<\/span> cooked (from about 1 cup dry rice)<\/span><\/li>
  • 4<\/span> cups<\/span> shredded cabbage<\/span><\/li>
  • 2<\/span> avocados<\/span> chopped (about 2 cups)<\/span><\/li>
  • 1<\/span> cup<\/span> drained salsa pico de gallo, mild<\/span><\/li>
  • 2<\/span> limes<\/span> juiced (about 2 Tbsp)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • 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.<\/div><\/li>
    • Assemble burritos:<\/strong> To center of tortilla, add about 1\/3 cup cooked rice, \u00bd cup beans with sauce, \u00bd cup shredded cabbage, \u00bc 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.<\/span><\/div><\/li>
    • Repeat with remaining ingredients; serve.<\/div><\/li><\/ul><\/div><\/div>\n
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