Black Bean Burrito Recipe
Wow, where has the time gone. Last Friday, we spent the day moving Mikaela into her dorm. It doesn’t seem possible that I now have two girls in college, I am a little sad as they grow up so fast. I mean it just seemed like yesterday I was introducing them for the first time in the hospital room. Maddie was so sweet to her little sister. Now they are both at the same college. I know you are probably thinking what does that have to do with a burrito recipe. Well hold on for a few and I will let you know.
Just this past Spring, a Chipotle opened in our town. Mikaela started working there as soon as it opened. She was only supposed to work part time but then she was doing such a good job that she ended up working full-time hours. A week ago was her last day working there. So in honor of my baby girl and all her successes. I am sharing this black bean burrito recipe with you today.
Black Bean Burrito
Ingredients
- 30oz Black Beans
- ¼ cup + 2 Tsp of Oil (divided)
- 2 Tbs Taco Seasoning
- ½ cup Vegan Mayo
- Juice of 1 Lime
- Cilantro to taste (minced)
- 12-inch Tortilla Shells
- Lettuce (shredded)
- Tomato (diced)
- Avocado
Directions
- Place the black beans, taco seasoning, and ¼ of oil into a processor and blend until smooth adding up to another ¼ of oil if necessary. Once smooth add salt to taste.
- To Make the Aioli place the mayo, lime juice, 2 Tsp of oil, and cilantro into a small mixing bowl and whisk until everything is incorporated and smooth (you can use a blender for this step if you prefer).
- To assemble the wrap start by warming up the tortilla shell and laying it out on your work surface. Lay 3-4 slices of avocado in the center of the wrap. Top with a couple spoonfuls of the black bean spread and gently flatten. Add a handful of the diced tomatoes and shredded lettuce. Pour a generous amount of the aioli over the top and wrap your burrito as shown in the pictures.
- 30oz Black Beans
- ¼ cup + 2 Tsp of Oil (divided)
- 2 Tbs Taco Seasoning
- ½ cup Vegan Mayo
- Juice of 1 Lime
- Cilantro to taste (minced)
- <g class=”gr_ gr_2313 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace” id=”2313″ data-gr-id=”2313″>12 inch</g> Tortilla Shells
- Lettuce (shredded)
- Tomato (diced)
- Avocado
- Place the black beans, taco seasoning, and ¼ of oil into a processor and blend until smooth adding up to another ¼ of oil if necessary. Once smooth add salt to taste
- To Make the Aioli place the mayo, lime juice, 2 Tsp of oil, and cilantro into a small mixing bowl and whisk until everything is incorporated and smooth (you can use a blender for this step if you prefer).
- To assemble the wrap start by warming up the tortilla shell and laying it out on your work surface. Lay 3-4 slices of avocado in the center of the wrap. Top with a couple spoonfuls of the black bean spread and gently flatten. Add a handful of the diced tomatoes and shredded lettuce. Pour a generous amount of the aioli over the top and wrap your burrito as shown in the pictures.
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