Mexican Spice Bean Burritos

Tonight’s episode of Meatless Monday takes us to the Serves4 kitchen where Mexican Spiced Bean Burritos are being made. What do you like about this meal? I like that it comes together so quickly and easily; I like that you leave the table feeling full, but not weighted down; I like the crunch of the lettuce, the moisture added by the tomatoes and the creaminess of the sour cream.  What would you do differently next time:  I would add some additional water.  The bean filling felt very dry and clumpy.  Also, because they filling started out dry, they did not reheat well.  Also, I would consider using all black beans next time, my kids are not wild about the flavor of the kidney beans.  And avocado!  How did I not add avocado?!?!


1 Tbs canola (or olive) oil
1 clove garlic, minced
1/2 tsp Morton & Bassett Mexican Spice Blend (for spicier version, sub chipotle chile powder)
1/4 tsp salt
1/3 cup of water
1 (15 oz) can organic black beans, drained
1 (15 oz) can organic kidney beans, drained
3 Tbs refrigerated fresh salsa (often found in the deli section of the supermarket)
6 (10 inch) flour tortillas, I used the fajita size
1 cup preshredded reduced-fat 4-cheese Mexican blend cheese
3 chopped tomatoes
1 1/2 cups chopped lettuce
6 Tbs light sour cream
6 Tbs green onions, thinly sliced (optional)


Heat oil in a large nonstick skillet over medium heat.  Add garlic, cook 1 minute, stirring frequently.  Stir in Mexican spice blend and salt, cook 30 second, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil.  Reduce heat and simmer for 10 minutes.  Remove from heat, stir in salsa.  Partially mash bean mixture.

Heat a medium – small nonstick skillet over low heat.  Add tortillas one at a time, turning to warm both sides.  Spoon about 1/3 cup bean mixture into center of tortilla.  To each serving with about 2 1/2 Tbs cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 Tbs onions, and 1 Tbs sour cream; roll up. 

Perfect served with guacamole and chips! 

Serves 6

Total time: 30 minutes

 Bean Burritos

*Derived from Cooking Light

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Ruby’s ‘Flip’ Roast – Part 2

One of my favorite things is being able to “repurpose” leftovers.  I’m not a leftover girl, at least not in the sense that the food is exactly what I first ate.  Oh I’ll have it for lunch the next day (and often do), but I’m not excited about it.  It’s just that my wallet is even less excited about being opened to shell out $10 for lunch each day.  This however, is a true, genuine repurpose that left me so excited for another meal of this amazing roast!  So simple, so tasty!

What we used and how we used it (as if this needs to be explained):

Store bought tostada shells – we used Guerrero
Refried beans from your local taqueria – or you can use canned
Shredded roast meat
Diced tomatoes
Shredded lettuce
Mexican crema – our you can use sour cream
Sliced avocado
Mexican cheese such as Cotija – or you can use shredded monterey jack

If the beans are not already warm, be sure to do this first.  The amounts of all of the ingredients will depend on your taste.  First we spread a thin layer of the warm beans on the tostada, added some shredded meat, topped with crema (or the sour cream, as the case may be), added shredded lettuce, sliced avocado, diced tomatoes, and topped with cotija.  Mouth should be watering fairly well at this point, carefully lift and take a big, crunchy bite.  The flavors all mix together so well, and the crunch of the tostada is perfect.  The kids liked theirs best with just a layer of beans, avocado, crema, and cheese.


*Serves4 Original Recipe

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