If you're seen any of my recipes, you know I'm ga-ga for everything wrapped and crusted. And crunchy ... hence the CRISPY Black Bean Burritos.
Which is hard when you go Paleo. But I'm workin' on it.
This recipe is almost straight from my fave Gluten Free cook, Nicole Hunn, and her GLUTEN FREE small bites cookbook. Nicole also has a website, glutenfreeonashoestring.com, with lots of goodies.
I DID make it Dairy Free with So Delicious cheddar jack shreds. And used my new finds, BFree Sweet Potato Wrap. They're pricy but the best Gluten Free wraps I've found.
So eat these up ... FOR REAL!
AuthorJill Place
Place the olive oil in a large heavy-bottomed skillet over medium heat. Add the onion (fennel) and garlic and saute, stirring frequently. Cook until the onion (fennel) is beginning to soften and the garlic is fragrant., about 4 minutes. Remove and discard the garlic.
Add the salt, pepper, cumin, chili powder, lime juice, black beans, and corn, and mix to combine. Allow to cook until much of the liquid has evaporated, about 5 minutes. Remove the pan from the heat and set aside.
Heat a 9-inch cast-iron or stainless-steel (I use my All-Clad nonstick) skillet over medium heat and warm the tortillas., one at a time, until softened. To assemble each burrito, lay one tortilla on a flat surface and. on the lower third of the tortilla, place about 1/4 cup of cheese, leaving a clean 1-inch border along the bottom edge of the tortilla.
Fold the bottom of the tortilla up over the filling, fold in the sides over the bottom fold, and then roll away from yourself tightly to seal. Repeat with the remaining tortillas and fillings.
Place 1 tablespoon of ghee in the skillet and melt over medium heat. Place each of the formed burritos in the skillet, seam side down, and cook for about 1 minute per side or until lightly golden brown and crispy, and serve warm.
Ingredients
Directions
Place the olive oil in a large heavy-bottomed skillet over medium heat. Add the onion (fennel) and garlic and saute, stirring frequently. Cook until the onion (fennel) is beginning to soften and the garlic is fragrant., about 4 minutes. Remove and discard the garlic.
Add the salt, pepper, cumin, chili powder, lime juice, black beans, and corn, and mix to combine. Allow to cook until much of the liquid has evaporated, about 5 minutes. Remove the pan from the heat and set aside.
Heat a 9-inch cast-iron or stainless-steel (I use my All-Clad nonstick) skillet over medium heat and warm the tortillas., one at a time, until softened. To assemble each burrito, lay one tortilla on a flat surface and. on the lower third of the tortilla, place about 1/4 cup of cheese, leaving a clean 1-inch border along the bottom edge of the tortilla.
Fold the bottom of the tortilla up over the filling, fold in the sides over the bottom fold, and then roll away from yourself tightly to seal. Repeat with the remaining tortillas and fillings.
Place 1 tablespoon of ghee in the skillet and melt over medium heat. Place each of the formed burritos in the skillet, seam side down, and cook for about 1 minute per side or until lightly golden brown and crispy, and serve warm.
Leave a Reply