Monday, May 7, 2012

Parched Black Bean Burritos

I used Fiona Haynes' fat free black bean plunge recipe to prepare this, nevertheless you could use jarred black bean dip if you are short on time or ingredients. The cilantro and lime juice improve the flavor but are not obligatory.

Preparation Time: 15 minutes

Cooking Time     : 10 minutes

Total Time           : 25 minutes


  • 6 flexible taco size flour tortillas (6 inch)
  • 1.5 cup fat-free bean dip
  • 1 cup Monterrey jack cheese, shredded
  • 1 cup shredded lettuce
  • 1 cup salsa
  • 1 table spoon chopped fresh cilantro (optional)
  • 1 table spoon fresh lime juice (optional)

Preparation of the Recipe:

  1. Preheat the oven to 400 degrees.
  2. Row a baking sheet or pan with aluminum foil.
  3. Mingle salsa, lime juice, and cilantro in a little bowl and set aside.
  4. Wrap tortillas in paper towel and microwave about 20 seconds to soften.
  5. Put in about 2 table spoon each of the bean dip and cheese into each tortilla.
  6. Spread some lettuce across the inside of each tortilla and roll up to close.
  7. Spoon a little amount of salsa over each.
  8. Cook in the oven about 10 minutes.
Dish up with left behind salsa on the side.
Yield: 6 servings (1 burrito per serving)
Nourishment Data: 369 calories and 15 grams of fat per serving

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