Southwestern-Type Black Bean Burritos – Exterior On-line

Southwestern-Type Black Bean Burritos – Exterior On-line

Make a batch of those protein-packed burritos on Sunday and retailer them in your fridge or freezer for heat-and-eat mountaineering, snowboarding, or backpacking meals.

1. In a big nonstick skillet, warmth 1 tablespoon oil on medium warmth. Add onion and cook dinner, stirring often till softened, about 6 minutes

2. Add beans, spinach, and 1/8 tsp every salt and pepper and cook dinner, stirring usually, till spinach is wilted, 4 to five minutes. Switch to a big bowl to chill.

3. In the identical skillet, warmth remaining 1 tablespoon oil on medium. Add eggs and remaining 1/8 tsp every salt and pepper; cook dinner, stirring, till softly set, about 5 minutes. Switch to a separate massive bowl to chill.

4. Spoon one-quarter of bean combination throughout middle of 1 tortilla, leaving a 2-inch border uncovered on every edge. High with one-quarter of every eggs, salsa, and cheese.

5. Fold left and proper edges of tortilla in over the filling. Elevate backside fringe of tortilla (edge closest to you) over filling; roll tightly upward. Mist a sq. of foil with cooking spray and wrap burrito tightly, oiled aspect dealing with burrito. Repeat with remaining tortillas and filling substances. (TIP: Refrigerate for as much as 1 day or freeze for as much as 1 month.)

6. To warmth, preheat oven or toaster oven to 375°F. Prepare foil-wrapped burrito(s) on a baking sheet. Bake till heated by way of, 20 to 25 minutes. If frozen, bake 40 to 45 minutes. (Tenting tip: Heat foil-wrapped burritos on a grate over oblique warmth or by nestling them into sizzling coals. Flip periodically till toasty.)

Recipe written by Pamela Salzaman.

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