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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.
Ingredients
3 cans (15 oz. each)
GOYA® Reduced Sodium Black Bean Soup or GOYA® Black Bean Soup
1
chipotle chile, finely chopped, plus 1 tbsp. sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce
1 pkg.
GOYA® Flour Tortillas – Burritos, warmed according to package instructions
3 cups
cooked CANILLA® Extra Long Grain Rice
4 cups
shredded cabbage
2
avocados, chopped (about 2 cups)
2
limes, juiced (about 2 tbsp.)
Directions
Step 1
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.
Step 2
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.
Step 3
Repeat with remaining ingredients; serve.
Freeze Burritos for a quick meal that’s ready when you are!
Left over burritos? Freeze them! Simply wrap burritos in plastic, then in foil and transfer to freezer-safe bag. Freeze for up to 3 months. To reheat, unwrap foil and plastic from burrito, place on microwave-safe dish and cover loosely with damp paper towel; Microwave on HIGH until heated through, about 4 minutes.
New from Goya
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