Tuesday December 18th 2018

Black Bean and Artichoke Burritos

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Rating: 2.0/5 (4 votes cast)

Recipe: Black Bean and Artichoke Burritos

Summary: A new flair on burritos, and actually they’re just as good fried up all together as a side dish, and then put into a tortilla.

Ingredients

  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) can artichoke hearts, drained and sliced
  • 1 medium onion, diced
  • 3 cloves garlic, crushed
  • 8 (10 inch) flour tortillas
  • 2 cups shredded sharp Cheddar cheese
  • 1 large tomato, diced (optional)

Instructions

  1. Pour the beans into a large iron skillet, and bring to a boil.
  2. Cook at a hard simmer until they become pasty and begin to resemble burrito beans in texture.
  3. Heat oil in a separate skillet over medium heat.
  4. Stir in artichoke hearts, onion, and garlic; cook until the artichokes become golden brown.
  5. Place tortillas in a dry skillet over low heat to warm. Remove from skillet.
  6. Spoon beans and artichoke mixture onto each tortilla, and top with cheese and tomato.
  7. Fold in ends, and roll up.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Black Bean and Artichoke Burritos, 2.0 out of 5 based on 4 ratings
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