Black Bean Burritos

I’ve really been working hard to have more meatless meals around here and these Black Bean Burritos fit the bill perfectly. Black beans as you may know are wonderful little gas inducers, which just happens to be a great comic reliever. And if laughter is the best medicine than we can credit beans for a few good chuckles,can’t we? They have other benefits as well, not least of which is heart health, a biggie around here lately.

I found this recipe in a Parents Canada magazine a couple of years ago. I may or may not have torn it from the copy in the doctor’s office. Since making this for the first time about a month ago, I’ve since taken to doubling the recipe. The bean mixture holds up great in the fridge for a few days and I love having something ready to go for lunches.

Black Bean Burritos

1 tbsp olive oil
1 medium onion, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped
2 cups sliced mushrooms
2 garlic cloves, crushed
2 tsp chili powder
1/2 tsp cumin
1 19oz can black beans, rinsed
1/2 cup salsa
6 whole wheat flour tortillas
1 cup grated cheese
6 chopped green onions
Sour cream

In a large skillet, heat olive oil over medium-high heat and cook onion, red pepper and jalapeno for about 5 minutes, or until soft. Add the mushrooms and garlic and cook for another 5-8 minutes, until the mushrooms release their juices and cook off. Add chili powder and cumin. Add the black beans and salsa and cook, mashing some of the beans with the back of a fork, until heated through, thickened and bubbly. Place about 1/3 cup of the mixture in a strip in the middle of each tortilla, top with cheese and green onion if desired. Starting on one long side, fold the tortilla over the filling, fold over each end, then fold the tortilla over to make a burrito. Brush outside lightly with olive oil and place in panini press or in a cast iron skillet until golden. Serve with sour cream and salsa on the side for dipping.