Zippy Black Bean Burrito Review

[sassafras]

I spent the weekend in a tent and it rained a full 4 inches 3 hours!!! Arriving home last night I was ready for something easy to cook (and a drink!!!) Luckily, my September CL issue was in the mailbox. ANYWAY :) I made the Black bean burritos and they were delicious! My husband had two! I did make a few changes: I sauteed red onion before addind the peppers. I used red pepper instead of green. Champagne vinegar instead of red wine vinegar. I drained the tomatos (next time I'll use fresh) and served it with low-fat sourcream and tomatillo salsa - YUMMY! Oh yeah, definately use the optional cilantro leaves.....This was a great alternative to the classic 'heavy' burrito and so easy to make.

[SusanMac]

This recipe made me laugh, because I've been making it about once/week for the last few years. You're right, definitely easy. I pretty much use whatever is in the fridge.....extra tomatoes, fresh corn, diced potatoes, mushrooms, etc.

Emilycat gave me the idea to add sweet potatoes. It sounds strange, but tastes really, really yummy. I cook them separately in the microwave, then just scoop out a little in each burrito. It tastes best with black beans, IMHO.

[laughsandlaughs]

I like sweet potatoes in mine too...i add a little vinegar to them before adding to my black bean burritos, and it's kind of a sweet and sour combination....that with a little cilantro and light sour cream....YUMMY!!

[Lynn B]

I made the Zippy Black Bean Burritos tonight. They were easy, and quite YUMMY!

The ONLY modifications I made were: I didn't have the tomatoes w/ green chiles, so I used regular tomatoes and added about an ounce or so of regular canned green chiles. I also was heavy on the cilantro and instead of "garnishing" w/ it, I rolled it right into the burritos. I also used LESS filling than directed... I got six burritos, not 4... and they were plenty "plump" enough!

A definite repeater.

Lynn

[KathrynY]

Another thumbs up for these! Made them for lunch yesterday and they were great - quick and easy. Served with a side of corn and red pepper relish. A definite repeater for us too. Will have to try adding sweet potatoes as suggested above.

[KLynn]

Dragging this thread up to remind everyone how great this recipe is! It is from CL September 2001. The prep is ridiculously easy, and the flavor payoff is great. I am looking forward to the leftovers today!

[shscharles]

I'm at work and think I have most of the ingredients for this for dinner tonight...could someone please post the recipe to I can be sure?

TIA

[Terrytx]

* Exported from MasterCook *

Zippy Black-Bean Burritos

Recipe By :Cooking Light Magazine. September 2001. Page: 164.
Serving Size : 4 Preparation Time :0:00
Categories : Meatless Sandwiches, Burgers, Wraps


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
3/4 cup chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, crushed
1 tablespoon red wine vinegar
1 can (10-ounce) diced tomatoes and green
chiles, undrained
1 can (15-ounce) black beans, rinsed and drained
4 flour tortillas (10-inch)
1 cup (4 ounces) reduced-fat shredded cheddar
cheese
Fresh cilantro leaves (optional)

Directions.
1. Heat the oil in a large saucepan over medium-high heat. Add the bell pepper, cumin, oregano, and garlic; cook 3 minutes, stirring frequently. Stir in vinegar and tomatoes; reduce heat to medium, and cook 10 minutes. Stir in beans; cook 5 minutes or until thoroughly heated.

2. Warm tortillas according to package directions. Spoon about 1/2 cup bean mixture down center of each tortilla using a slotted spoon. Sprinkle each serving with 1/4 cup cheese, and roll up. Garnish with fresh cilantro, if desired. Yield: 4 servings: (serving size: 1 tortilla).

[Vicanddi]

Has anyone tried making this recipe by adding chicken, or any other meat? It sounds really good, but I have a husband who must have meat at every meal. I was thinking I could add some cooked chicken to the bean mixture and just let it heat through. Any advice appreciated. :)

[WWShannon]

I would easily grill up some plain chicken breasts and then cube it into bite size pieces...you could also shred it or make it into strips. I would then probably just make the burrito as instructed and then sprinkle the cubed chicken on top. I would also top the chicken with sour cream and maybe some guacamole if I had it on hand. I would leave out the cheese as a personal preference. (I can't wait to make these now!)
Shannon

[meslgh]

I was browsing through some of the older threads the other day, and came across this one. I'm always looking for fast, tasty, healthy dinners, and this certainly qualifies. We made it tonight, and it is a definitely a repeater. I know that I was subscribing to CL when this was published, but I really rely on the CLBB to help me identify recipes to try. I also enjoy looking at older threads, and hate to see them consigned to the popular thread archives, so I felt I should bump this up for anybody who missed it before.

[KLynn]

Yep, this is a good one. A once-a-weeker at my house, still (I posted on this thread a couple of years ago)!

[lisas3575]

Meslgh-- you might give this one a try too. Completely different, but also repeated often by me. It's just as easy.


Creamy Spinach-Mushroom Skillet Enchiladas
--------------------------------------------------------------------------------

Recipe By: Cooking Light
Serving Size: 4

Ingredients:

2 teaspoons olive oil
1 teaspoon bottled minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 package presliced mushrooms, (8-ounce)
1 package fresh baby spinach (about 6 cups), (6-ounce)
1/4 teaspoon salt
2 tablespoons light cream cheese with onions and chives
1 bottle green salsa, (16-ounce) divided
8 corn tortillas, (6-inch)
1/3 cup shredded Monterey Jack cheese, (1 1/2 ounces)
1/4 cup fat-free sour cream
Cilantro sprigs (optional)

Directions:

1. Preheat broiler.

2. Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; saut?© 5 minutes. Add spinach and salt; cook for 1 minute or until spinach wilts, stirring frequently. Drain; return mushroom mixture to pan. Add cream cheese; cook 2 minutes or until cream cheese melts, stirring frequently. Place the mushroom mixture in a bowl; set aside.

3. Heat 1 cup salsa in a saucepan over low heat. Dredge both sides of each tortilla in warm salsa using tongs, and stack the tortillas on a plate. Spoon 1 heaping tablespoon mushroom mixture into center of each tortilla; fold in half, and arrange in skillet, overlapping slightly. Top with remaining salsa, and sprinkle with cheese. Wrap handle of skillet with foil, and broil enchiladas for 4 minutes or until the cheese melts. Top with sour cream, and garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 2 enchiladas and 1 tablespoon sour cream).

CALORIES 273 (29% from fat); FAT 8.7g (sat 3.6g, mono 2.9g, poly 1g); PROTEIN 10.1g; CARB 39.4g; FIBER 6.7g; CHOL 15mg; IRON 2.7mg; SODIUM 806mg; CALC 330mg

Total time: 30 minutes

[Schmee]

I was browsing through some of the older threads the other day, and came across this one. I'm always looking for fast, tasty, healthy dinners, and this certainly qualifies. We made it tonight, and it is a definitely a repeater. I know that I was subscribing to CL when this was published, but I really rely on the CLBB to help me identify recipes to try. I also enjoy looking at older threads, and hate to see them consigned to the popular thread archives, so I felt I should bump this up for anybody who missed it before.
Thanks!
It IS really easy to miss things here sometimes. Sounds great!

[meslgh]

KLynn, if you hadn't bumped this thread up in 2003, I never would have found it (the "beginning" of this forum has crept up to July, 2003 -- I wish they were able to keep all the old threads active). Thank you!

Lisa, how are the leftovers for the skillet enchiladas? Spinach and cream cheese aren't DH's thing, but he's out of town a lot, so I could always make it for myself if the leftovers are good.

Schmee, you're welcome! I know that I go through phases of frequenting the BB and phases of not. I know that there are some recipes floating around in cyberland that I would enjoy if I encountered them.

[lisas3575]

Lisa, how are the leftovers for the skillet enchiladas? Spinach and cream cheese aren't DH's thing, but he's out of town a lot, so I could always make it for myself if the leftovers are good.

If I recall, the leftovers are good, not great. The tortillas get a bit soggy. I'd prepare all of the filling, but only do the tortilla parts that you'll be eating right then. The filling will hold over nicely. HTH.