Burritos are fantastic since you can fill them with all kinds of tasty things. This burrito-inspired version is filled with hearty refried beans, juicy corn, and crunchy peppers. Having a stash in the freezer makes packing breakfast or lunch on a busy day a breeze.
I know you are trying really hard to find different ideas to inspire your family to eat hearty and healthy. So do please try these recipes and let me know how you feel!
Ingredients
· 1½ cups (170 g) of cooked black beans or wiled rice or cooked lentils
· 2 Tbsp Mexican spice
· 6 large (25 cm) tortilla wraps
· 2⅓ cups refried beans *( I used my fasolia yiaxni)
· 2 red bell peppers, diced
· 2 stalks green onion, thinly sliced
· 1¼ cups (176 g) canned corn, drained
· ½ cup (8 g) fresh cilantro (optional)
· ½ cup (68 g) sliced black olives
· ½ cup (75 g) pickled jalapeño slices
Serves well with
· avocado
· hot sauce · quick guacamole · salsa
Directions
1. Preheat an oven to 350°F (180°C).
2. To a bowl, add the cooked black beans or cooked trice and spice mix and stir to combine.
3. Take a wrap, and top it with a heaping ⅓ cup of refried beans, spreading it out over half the wrap. Sprinkle overtop of this about a ¼ cup of the cooked beans or cooked rice.
4. Continue to add to the wraps the remaining ingredients, to your liking: bell pepper, scallions, corn, cilantro, olives, and jalapeños.
5. Fold in each side of the wrap, then roll, starting from the closest edge, until the wrap is closed. Place seam-side down on a baking tray.
6. Repeat with the remaining wraps.
7. Bake in the oven on the centre rack for 7 – 10 minutes, until the wraps are lightly golden. If after 10 minutes they are not golden enough to your liking, turn on the broiler and grill them for a minute. Keep your eye on it so it doesn’t burn in that time.
8. Allow the wraps to cool to room temperature before wrapping them in parchment paper and freezing.
9. Top with desired garnishes like salsa, guacamole, avocado slices, or hot sauce. Enjoy!
