Satisfy your craving for Mexican food with these vegetarian black bean and avocado burritos. They’re as easy to make as they are healthy!
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
1 pineapple, peeled, cored and cut into small pieces
1⁄2 red onion, thinly sliced
1 1⁄2 red, green, yellow or orange bell peppers, stemmed and sliced
1 jalapeño, seeded and sliced
Fresh cilantro leaves from 6 sprigs, chopped (optional)
1⁄4 cup freshly squeezed lime juice
1⁄2 teaspoon packed brown sugar
1⁄2 teaspoon salt
1 tablespoon olive oil
One 15-ounce can black beans, drained and rinsed
Four 10-inch whole wheat tortillas
1⁄2 cup grated or shredded cheese of your choice
1 avocado, pitted, peeled and sliced
- In a food processor or blender, combine the pineapple, onion, bell peppers, jalapeno and cilantro. Blend until just chunky; then transfer to a bowl. In a small bowl, whisk together the lime juice, brown sugar and salt. Drizzle the lime juice mixture over the salsa and stir to combine.
- In a small saucepan over moderate heat, warm the olive oil. Add the beans and cook, mashing gently with a wooden spoon, until heated through, about 3 minutes. Season with salt to taste.
- Warm the tortillas in the microwave or oven. Fill each tortilla evenly with the beans, cheese and slices of avocado. To fold, lightly pull the bottom half of the tortilla over the top of the mixture, and gently pull the tortilla back; fold in the sides and tightly roll the tortilla into a burrito.