Saturday, August 6, 2011

Black Bean Burrito with Cookin’ Greens

Use canned beans and have dinner ready in 35 minutes. Freeze leftovers, if there are any…! Works with Athlete’s Mix, Designer’s Mix, Chopped Kale or Chopped Spinach

8 servings


2 tbsp olive oil
3 large sized cloves garlic, minced
1 medium sized red onion, thinly sliced
2 cups Cookin’ Greens  - Any one of our products - best in our opinion …Athlete’s Mix –it does include a white bean for some contrast!
1/2 cup stock or water
1 red pepper, thinly sliced
1 cup mushrooms, thinly sliced
½ cup sun dried tomatoes, julienned
1 tbsp lime juice
¼ cup fresh cilantro, chopped
1 tbsp chili powder
1 tsp ground cumin and dried oregano
1 14oz can black beans
1cup corn kernels
8-10 inch flour tortillas
1 cup Montery Jack or Cheddar cheese, shredded
2 cups salsa of your choice


  1. In a large skillet heat olive oil over medium heat. Add garlic and cook for 30 seconds.
  2. Add red onion and cook for 5 minutes until softened.
  3. Add any Cookin’ Greens  product of your choice - and 1/2 cup of stock or water. Sauté until soft, for 5 more minutes.
  4. Add red pepper and mushrooms; continue cooking for another 5 minutes.
  5. Meanwhile cover tomatoes with 1 cup boiling water , let sit 8 minutes .Drain and chop finely. Stir into sautéed vegetables with lime juice, cilantro, chili powder, cumin and oregano. Cook another 3 minutes. Stir in beans and corn and cook, stirring until heated through about 3 minutes.
  6. In another skillet over medium heat: warm tortilla for 2 minutes, turning once.
  7. Place ½ cup of filling down centre of tortilla, leaving 1 inch border at bottom and top. Sprinkle with 2 tbsp cheese. 1 tbsp salsa. Fold up bottom and top edges in. Fold sides over filling. Repeat with remaining tortillas and filling .Place on parchment lined paper baking sheet.
  8. Add extra cheese and salsa over tortillas.
  9. Bake in preheated 300F oven for 10 minutes. Enjoy!

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