Here's the Dish

Easy Black Bean and Sour Cream Burritos

By Charlotte on April 29, 2015 6:38 AM

I always considered myself a red bean girl. I grew up eating pintos and never even heard of black beans until years after Bob and I married.

But now, it seems black beans are everywhere. I've discovered they're delightful in taco soup, enchiladas and countless other Mexican favorites. Like pintos, they're packed with protein but they're more nutritious thanks to higher antioxidant and lower sodium levels. Who knew?

So I've been on the lookout for yummy black bean dishes like this one from the Vegan Beans from Around the World cookbook (Ulysses Press, March 2014, $15.95). Quick, easy and sized for two, it's perfect for empty nesters like Bob and me.

This protein-rich Mexican mainstay features flour or corn tortillas filled with a yummy mixture of black beans, veggies, spices and sour cream.

You can have this Mexican mainstay on the table in no time. Although there's no real work here, I split up the process to take all the stress out of suppertime. I made the filling that morning, stopping just before adding the sour cream. I cut the onion to 1/4 cup and upped the jalapenos to 1/2 tablespoon because I'm all about the heat. (There's no need to tell Bob about that last change ... he sometimes avoids jalapenos but he loved them here!)

Since I used canned beans, I drained and rinsed them first. Then I chopped about half of them in a mini food processor before putting them in the skillet. That gave the filling more of a refried bean-like texture while keeping it chunky.      

Once the stuffing had cooked, I let it cool on the stovetop and stashed it in the fridge. That night, I set it out to come to room temperature, stirred in 1/2 cup Spicy Hot V8 Vegetable Juice (don't you just love that rich red flavor?!) and heated the mixture on low on the stovetop for about 15 minutes. Next, I added the sour cream, increasing it to 1/2 cup and using light instead of the vegan variety. I also omitted the green onion.

When it was time to assemble our burritos, I heated 4 soft taco-size flour tortillas (instead of 2, 10-inch ones) in the microwave under a damp paper towel as suggested in the recipe below. That was a great tip because it made the tortillas really easy to handle.

Then I divided the filling evenly between the tortillas and sprinkled on some shredded cheddar cheese, a must for us Texans. After folding the tortillas to form burritos, I put them in a small, oblong baking dish and cooked them in a 350-degree oven for 10 minutes to make them crispy for my guy. He likes everything better with a little crunch! 

Afterwards, we enjoyed those black bean and sour cream treats topped with salsa (for me) and more sour cream and salsa (for Bob). Ahhhh! They were so good we finished every last bit and my normally meat-loving hubby never missed the beef. That got me thinkin' this could be the start of kicking the habit one night a week! Wouldn't that be a healthy move?

---

---

• 2, 10-inch soft flour or corn tortillas

• 3 tablespoons vegetable oil

• 1 yellow onion, chopped

• 1 teaspoon minced jalapeno peppers
• 1/2 teaspoon salt
• 1/2 red bell pepper, chopped fine
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 1/2 cups cooked black beans, either 1 (15-ounce) can or 1 1/2 cups home-cooked
• 1/3 cup vegan sour cream
• 1 green onion, sliced thin
• Salsa (optional)

Using either a microwave or an oven, prepare the tortillas. If using a microwave, cover tortillas with a slightly dampened paper towel and microwave on half power for 2 minutes. Set aside. If using the oven, preheat to 350 degrees. Cover the tortillas in aluminum foil and bake for approximately 15 minutes or until nice and warm.

In a large pan, heat the vegetable oil on medium-high heat. Sauté the onion, jalapeno, salt and bell pepper, stirring occasionally until the onion and pepper are softened, about 7 minutes. Add the garlic and cumin and stir for another minute. Add the beans and cook until everything is well heated.

Add the vegan sour cream and stir until everything is combined and hot. Add the green onion and mix.

Fill the warmed tortillas and roll up into that iconic burrito shape. Top with more sour cream, some salsa and green onions if so desired.

Charlotte's Variation:

Replace tortillas, onion, jalapeno peppers and sour cream above with:

• 4 soft-taco size flour tortillas
• 1/4 cup chopped yellow onion
• 1/2 tablespoon minced, pickled jalapeno peppers
• 1/2 cup light sour cream

Drain and rinse the black beans. Chop about half of them (3/4 cup) in a mini food processor before placing them in the skillet.

Add 1/2 cup Spicy Hot V8 Vegetable Juice and omit the green onion.

Meanwhile, preheat oven to 350 degrees. When assembling burritos, top filling with 1 tablespoon shredded cheddar cheese per burrito. Place burritos in a small, oblong dish and bake for 10 minutes or until crispy.

Recipe Excerpted from

Vegan Beans from Around the World

Adventurous Recipes for the Most Delicious, Nutritious and Flavorful Bean Dishes Ever*

Author: Kelsey Kinser 

Other Works: Kelsey Kinser attended the French Pastry School in Chicago before moving to New York City, where she worked her way up to become a pastry chef at a group of popular restaurants. She took a year off to travel Europe, working in restaurants in France, Spain and Greece. She currently lives and works in Brooklyn.

Publisher: Ulysses Press

Penned: March 2014

What's Inside: 75 inventive recipes starring black, pinto, green and navy beans as well as black-eyed peas and other legumes. Although they're especially appealing to vegans and vegetarians, these protein-rich dishes can be enjoyed by everyone. They include soups and salads (make mine Southwestern Style Salad with Tex-Mex spices, pinto beans and veggies!), sides and snacks (Green Bean Fries, anyone?) and main dishes (like Black Bean Burgers). There's even a chapter devoted to drinks and desserts with ideas for Black Bean Brownies, Japanese Red Bean Ice Cream and more.

Time Out: 133 pages

Available: $15.95 paperback at Amazon and other book retailers.

* Courtesy Vegan Beans from Around the World © 2014 Kelsey Kinser. Design and concept copyright @ 2014 Ulysses Press. Reprinted from a free copy of the cookbook with publisher permission.

You'll also enjoy:

• David's Delish Hatch Chile Huevos Rancheros
• Low-Cal Enchilada Casserole
• Patsy's Ranch-Style Pinto Beans with Smoked Sausage and Rotel Tomatoes
• Simple Baked Beans
• Spicy Chipotle Chicken Tacos

 

 

 

Comments