Easy Black Bean Burritos

Name: Easy Black Bean Burritos
Prep time: 10M
Total time: 35M
Yield: 8 Servings
Ingredients: 3 cans (15 oz. each) Reduced Sodium Black Bean SoupGOYA® Reduced Sodium Black Bean Soup or GOYA® Black Bean Soup; 1 Chipotle Peppers in Adobo Saucechipotle chile, finely chopped, plus 1 tbsp. sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce; 1 pkg. Flour Tortillas – BurritosGOYA® Flour Tortillas – Burritos, warmed according to package instructions; 3 cups Canilla ® Extra Long Grain Ricecooked CANILLA® Extra Long Grain Rice; 4 cups Easy Black Bean Burritosshredded cabbage; 2 Easy Black Bean Burritosavocados, chopped (about 2 cups); 1 cup Salsa Pico de Gallo – Milddrained GOYA® Salsa Pico de Gallo – Mild; 2 Easy Black Bean Burritoslimes, juiced (about 2 tbsp.)

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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®<a title="Black Bean Soup" href="https://goya.com/en/products/black-bean-soup" data-id="7995"> Reduced Sodium Black Bean Soup,</a> 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.

Total Time

35m

Prep Time:10m

Yields:8 Servings

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Ingredients

3 cans (15 oz. each)

GOYA® Reduced Sodium Black Bean Soupor <a href="/en/products/black-bean-soup/" title="Black Bean Soup">GOYA® Black Bean Soup</a>

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 GOYA® Canilla® Extra Long Grain Rice

4 cups

shredded cabbage

avocados, chopped (about 2 cups)

1 cup

drained GOYA® Salsa Pico de Gallo – Mild

limes, juiced (about 2 tbsp.)

Directions

Kitchen View

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.

Products in this Recipe

Reduced Sodium Black Bean Soup

Chipotle Peppers in Adobo Sauce

Flour Tortillas – Burritos

Canilla® Extra Long Grain Rice

Salsa Pico de Gallo – Mild

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.

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