Crispy Black Bean Burritos

FOR THE FILLING:

2 tbsp extra-virgin olive or nut oil

1 small red onion (or fennel), peeled and finely chopped

1 garlic clove, smashed and peeled

1 tsp kosher salt

⅛ tsp freshly ground black pepper

1 tsp ground cumin

⅛ tsp chili powder

2 tbsp freshly sqeezed lime juice

1 15-ounce can black beans, drained and rinsed

5 oz frozen corn (or fresh-cut kernels)

FOR THE BURRITO:

8 8-inch Gluten Free tortillas

1 cup cooked brown rice (I used sprouted brown basmati)

4 oz Dairy Free cheddar jack shreds

1 tbsp ghee

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.

Print Options:

Crispy Black Bean Burritos