Baked Black Bean Burritos
adapted from Vittles and Bits
1 tsp. olive oil
1 clove garlic, minced
1 15 oz. can black beans, rinsed & drained
1/2 tsp. onion powder
1 tsp. chili powder
1 Tbs. chopped fresh cilantro
1 10 oz. can mild Rotel diced tomatoes & chiles, drained -save juice!
1/2 cup or so Monterey or Colby Jack cheese (I used one small, thin slice per burrito)
5-6 10" flour tortillas (I used whole wheat)
olive oil, for brushing
1. Heat oil in skillet over medium heat. Add garlic and cook about 1 minute until fragrant. Add the reserved Rotel juice along with beans, onion powder, chili powder and cilantro. Reduce heat to medium low and simmer about 10 minutes until most of the liquid is evaporated.
2. Remove pan from heat and smash some of the beans with back of spoon until mixture is thickened but still chunky, with some whole beans left. Stir in Rotel. Preheat oven to 425 degrees. Coat baking sheet with cooking spray, or line with nonstick foil (I just sprayed regular foil- it helped them brown on the bottom).
3. Microwave tortillas in 10 second intervals until soft & pliable. Spoon a heaping 1/3 cup mixture in a line down center of each tortilla and place cheese on top. Fold in sides on either end of the line, and then roll tortilla tightly around filling. (Here is a helpful YouTube vid on folding burritos). Set on baking sheet with seam side down.
4. Using a pastry brush, lightly brush the tops of the burritos with oil and place baking sheet in oven until crisp and browned, about 10 minutes. Serve with guacamole, sour cream, and/or salsa.
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