Southwestern-Style Black Bean Burritos Recipe | Clean Mexican Recipes - Clean Eating Magazine

Southwestern-Style Black Bean Burritos Recipe | Clean Mexican Recipes - Clean Eating Magazine

Prep Time Prep: 25m Total Time Total: 45m

Yield: 4

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Budget Friendly

  • 2 tbsp olive oil, divided
  • 1 small yellow onion, chopped
  • 1 15-oz BPA-free can unsalted black or pinto beans, drained and rinsed
  • 6 cups lightly packed baby spinach
  • 1/4 tsp each sea salt and ground black pepper, divided
  • 8 large eggs, lightly beaten
  • 4 large whole-grain tortillas
  • 1 cup jarred all-natural salsa or pico de gallo
  • 3/4 cup shredded Monterey Jack or Mexican blend cheese
  1. 1. In a large nonstick skillet, heat 1 tbsp oil on medium. Add onion and cook, stirring occasionally, until softened, about 6 minutes.
  2. 2. Add beans, spinach and 1/8 tsp each salt and pepper and cook, stirring often, until spinach is wilted, 4 to 5 minutes. Transfer to a large bowl to cool.
  3. 3. In same skillet, heat remaining 1 tbsp oil on medium. Add eggs and remaining 1/8 tsp each salt and pepper; cook, stirring, until softly set, about 5 minutes. Transfer to a separate large bowl to cool.
  4. 4. Spoon one-quarter of bean mixture across center of 1 tortilla, leaving a 2-inch border uncovered on each edge. Top with one-quarter of each eggs, salsa and cheese.
  5. 5. Fold left and right edges of tortilla in over filling. Lift bottom edge of tortilla (edge closest to you) over filling; roll tightly upward. Mist a square of foil with cooking spray and wrap burrito tightly, oiled side facing burrito. Repeat with remaining tortillas and filling ingredients. (TIP: Refrigerate for up to 1 day or freeze for up to 1 month.)
  6. 6. To heat, preheat oven or toaster oven to 375°F. Arrange foil-wrapped burrito(s) on a baking sheet. Bake until heated through, 20 to 25 minutes. If frozen, bake 40 to 45 minutes.

Ingredients

  • 2 tbsp olive oil, divided
  • 1 small yellow onion, chopped
  • 1 15-oz BPA-free can unsalted black or pinto beans, drained and rinsed
  • 6 cups lightly packed baby spinach
  • 1/4 tsp each sea salt and ground black pepper, divided
  • 8 large eggs, lightly beaten
  • 4 large whole-grain tortillas
  • 1 cup jarred all-natural salsa or pico de gallo
  • 3/4 cup shredded Monterey Jack or Mexican blend cheese

Instructions

  1. 1. In a large nonstick skillet, heat 1 tbsp oil on medium. Add onion and cook, stirring occasionally, until softened, about 6 minutes.
  2. 2. Add beans, spinach and 1/8 tsp each salt and pepper and cook, stirring often, until spinach is wilted, 4 to 5 minutes. Transfer to a large bowl to cool.
  3. 3. In same skillet, heat remaining 1 tbsp oil on medium. Add eggs and remaining 1/8 tsp each salt and pepper; cook, stirring, until softly set, about 5 minutes. Transfer to a separate large bowl to cool.
  4. 4. Spoon one-quarter of bean mixture across center of 1 tortilla, leaving a 2-inch border uncovered on each edge. Top with one-quarter of each eggs, salsa and cheese.
  5. 5. Fold left and right edges of tortilla in over filling. Lift bottom edge of tortilla (edge closest to you) over filling; roll tightly upward. Mist a square of foil with cooking spray and wrap burrito tightly, oiled side facing burrito. Repeat with remaining tortillas and filling ingredients. (TIP: Refrigerate for up to 1 day or freeze for up to 1 month.)
  6. 6. To heat, preheat oven or toaster oven to 375°F. Arrange foil-wrapped burrito(s) on a baking sheet. Bake until heated through, 20 to 25 minutes. If frozen, bake 40 to 45 minutes.