Black Bean & Corn Burritos

Being a lover of cooking, I do an awful lot of experimentation in the kitchen. Due to this, there aren’t many dishes that make multiple appearances around here. This is one of the few exceptions. We eat this almost once a week, it seems.

Tonight, Justin made it and I just took the pictures. 🙂

Black Bean & Corn Burritos

Black Bean & Corn Burritos

6 tortillas
1 onion, diced
Sprinkle of salt
1/2 tbs oil
1 can black beans, drained and rinsed
2 cups frozen corn
3/4 cup hummus (or refried beans)
1/4 cup sour cream
1 tablespoon dried cumin (omit if using refried beans)
1 cup(ish) salsa
1 cup (or more) shredded cheese
Cilantro (optional, but a nice addition)

In a skillet over medium-high heat, cook the onion with salt and oil until soft and translucent — about 5 minutes
Add the black beans, corn and cilantro (if using) and cook until heated through
Remove from heat

In a small bowl, combine hummus, sour cream and cumin. Taste it.
Too creamy? More hummus. Too bland? More cumin.

Pour just enough salsa to lightly coat the bottom of a 13×9 baking dish
To assemble your tortillas, spread a spoonful of hummus mixture on the tortilla, spoon black bean mixture on top of that, then roll it up
Place all of the burritos seam side down in the baking dish
Spread a few spoonfuls of salsa and any leftover black bean/corn mixture over top
Sprinkle with shredded cheese
Bake at 400°F for 15 minutes


Black Bean & Corn Burritos


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