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Fully Loaded Bean Burritos

Quentin Bacon

BY Mark Bittman

PUBLISHED March 8, 2018

At its best, a jam-packed burrito can truly satisfy without weighing you down. The key is to focus on beans and vegetables—and be willing to eat whatever falls out of the tortilla with a fork (or, of course, your fingers).

 

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Fully Loaded Bean Burritos

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • Four 8-inch whole-wheat flour tortillas
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon chile powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cooked or canned black beans
  • 2 cups shredded red or green cabbage
  • 4 radishes, chopped
  • 1 cup (or more) pico de gallo (recipe below) or salsa of your choice

Instructions

  1. Heat the oven to 300°F. Stack the tortillas and roll them up in a sheet of foil. Put them in the oven to warm while you cook the filling.
  2. Put the oil in a large skillet over medium heat. when it’s hot, add the onion and garlic and cook, stirring occasionally, until soft, 3 to 5 minutes. Sprinkle with chile powder, salt, and pepper.
  3. Drain the beans; if they’re canned, rinse them also. Add the beans to the skillet; mash them up a bit with a fork or potato masher and add a spoonful of water if the mixture seems dry. Taste and adjust the seasoning and remove from the heat.
  4. To roll the burritos, lay a tortilla on a flat surface and put one-fourth of the filling on the third closest to you. Top with some cabbage, radishes, and pico de gallo. Fold the tortilla over from the bottom to cover the fillings, then fold in the two sides to enclose it fully; finish rolling, then put the burrito seam side down on a plate. Repeat to make three more burritos. Serve with more pico de gallo on the side if you like.

– The VB6 Cookbook

Recipe variations

Pico De Gallo
Combine the following in a large bowl: 6 tomatoes (about 2 pounds), chopped; 1 small chopped red onion; 1 or 2 minced jalapeños; 2 teaspoons minced garlic; 1 cup chopped fresh cilantro; salt and pepper. Stir once or twice. Add 3 tablespoons lime juice, then taste and adjust the seasoning, adding more juice if you like. Pico de gallo is best if you can let it sit at room temperature for 5 to 15 minutes so the flavors meld. (You can make it up to 2 hours ahead of time and refrigerate it; bring it back to room temperature before serving.)

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