Black Bean and Green Burrito - VIDEO
You may or may not have noticed this about me, but I tend to repeat myself. If I really like something or something specific really makes me happy, I tend to express my feelings over and over and over.
So in case you don't already know... I love Mexican food!! Love it, love it, love it!
I would eat it everyday if I could!! The only itsy, bitsy, problem that I have with Mexican is that it is the one cuisine that I have absolutely no self control around.
Take me to a Mexican restaurant and I'm the first one dipping into the chips and salsa as I wash it all down my beloved margarita! Oh man, do I love margaritas! And that's just the beginning... chicken tacos, chicken quesadillas, crab enchiladas, and guacamole are all on my list of favorites when I'm going Mexican!
This brings me to why I am so in love this burrito. I can make it at home whenever I want AND it is packed with "good for me" ingredients... black beans, onions, peppers, swiss chard, and whole grain tortillas, so I get to enjoy some of my favorite flavors without the guilt:)!
Black Bean and Green Burrito - VIDEO
Ingredients
1 tbsp of extra virgin olive oil1 onion, chopped
1 red pepper, chopped
3 cloves of garlic, chopped
1/2 jalapeno, chopped
1 teaspoon cumin
Pinch of cayenne pepper
1 bunch of red swiss chard, stems removed and cut into bite size pieces
2 cans of black beans, rinsed and drained
1/3 cup of light sour cream
1/2 cup of light mozzarella cheese
1/4 cabbage, sliced thinly
2 tbsp of chopped cilantro
Salt and pepper
4 whole wheat tortillas
Directions
Heat olive oil in a medium saucepan over medium high heat. Once oil is hot, add in onion, garlic, jalapeno, and red pepper. Give it all a stir and turn heat to medium low.
Allow to saute about five minutes or until the veggies are nice and tender and the onions are translucent.
Season with salt, pepper, cumin and cayenne. Stir everything together and toss in swiss chard.
Allow to cook about three minutes, stirring occasionally, until the swiss chard has cooked down a bit (if the pot looks dry, add a splash of water).
Add black beans and allow to cook for five to ten minutes or until the black beans heat through. Stir in sour cream and cilantro.
Warm tortillas and layer cabbage, black beans, and cheese. Fold in sides of tortilla and roll!
Topping suggestions: guacamole, salsa, onions, tomatoes
- Filed under Beans, Tacos and Burritos, Vegetarian
- Tagged with Black Beans, Burrito, Cabbage, Swiss Chard
- Print this recipe
- 5 comments
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Comments
Andrea Smith :
Great recipe! I am going to try it tomorrow! I am also an IIN graduate and health counselor and I'd like to suggest this recipe to a client. While we don't count calories per se, I always have to be aware of them. Any idea of the calorie count in the burrito (before I try to breakdown the ingredients myself)? And bravo for "sneaking in" the swiss chard!
Your website is great too.
posted on December 5, 2007 9:12 AM
Dani :
Andrea - Nutritional analysis is something that I am working on. I would love to have the break down on all the recipes and plan to do so in the upcoming months. Sad to say, as of now, I don't know the info for this burrito. Thanks for stopping by!!
posted on December 5, 2007 5:26 PM
Kaman :
This looks SO good. I love food with many different textures. I am going to make this for myself only. Do you know how long I can keep the beans and greens mixture for? Can I keep it in the fridge and reheat it later? I really hope that you can get all the nutritional info in. That would help so much! :)
posted on January 12, 2008 6:53 AM
Kaman :
Kaman - You can definitely keep the beans and greens in the fridge to reheat later. It should last at least 4-5 days.
posted on January 12, 2008 10:59 AM
Alona :
Very healthy recipe. Will do it after bying swisschard.
posted on January 12, 2008 2:24 PM