Spicy Bean Burritos
In case you haven’t noticed, I’m so hooked on Mexican and Tex-Mex; it’s so easy and insanely delicious.  So I wanted to see how satisfying a meatless (sorry Mike) burrito could be, and you know what!?? They were awesome! Even Mike liked them, was full and happy and didn’t request any BBQ meat on the side! Yay 😊
Makes 8 Burritos
8 Small whole grain flour tortilla shells or fajita shells, warmed
1 Cup Spicy Bean Dip
1 Cup cooked white rice (or brown), about ½ cup raw
1 Cup corn kernels (I used frozen)
1 Cup black beans (I used canned)
1 Cup grated extra old cheddar cheese
1 Cup Salsa
3 Green onions, sliced
Top each wrap evenly with all toppings, starting with the bean dip, then the rice and make your way down the list of veggies.
Notes:
- To warm the shells, wrap them completely in parchment or wax paper and microwave on high for one minute.
| Servings | Prep Time |
| 8 Burritos | 10 minutes |
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In case you haven't noticed, I'm so hooked on Mexican and Tex-Mex; it's so easy and insanely delicious. So I wanted to see how satisfying a meatless (sorry Mike) burrito could be, and you know what!?? They were awesome! Even Mike liked them, was full and happy and didn't request any BBQ meat on the side! Yay 😊
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- 8 Small whole grain flour tortilla shells or fajita shells , warmed
- 1 Cup Spicy bean dip
- 1 Cup cooked white rice (or brown) , about ½ cup raw
- 1 Cup corn kernels (I used frozen)
- 1 Cup black beans (I used canned)
- 1 Cup grated extra old cheddar cheese
- 1 Cup salsa
- 3 Green onions , sliced
- Top each wrap evenly with all toppings, starting with the bean dip, then the rice and make your way down the list of veggies.
- To warm the shells, wrap them completely in parchment or wax paper and microwave on high for one minute.
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