Black Bean And Carrot Burritos With Cilantro is a vegetarian burrito that is hearty and healthy. You can use canned beans for a more rapid preparation time or even dried beans for a more authentic outcome.
can black beans
salt and pepper
Preheat the oven to 375F.
Prepare the beans by draining and rinsing them if using them from a can. If using dried beans, soak them overnight then drain, rinse and cook. Peel carrots and dice them and dice the onions. Rinse and chop the cilantro.
Heat the olive oil in a large sauté pan over high heat. When it’s hot, add the carrots and 1/2 the green onions and brown, 3 minutes. Sprinkle in the cumin and coriander. Cook, stirring occasionally, until the spices are toasted and the vegetables soften, 3 minutes.
Add the prepared black beans and 1/4 cup of water, and simmer until most of the water is gone, 3 more minutes. Remove the pan from the heat.
Place the tortillas directly on the oven rack for 30 seconds or so, until they’re soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Coat the bottom and sides.
Add the filling to each tortilla shell, then top with cheese and cilantro, reserving half of the cheese for later. Tuck in the ends of the burritos and fold the sides of the tortilla around to wrap the filling. Seal in the filling.
Place the burritos in a single layer, next to one another, in the baking dish. Cook them for 10 minutes, until the tortillas are slightly browned and warmed all the way through. Mix together the rest of the cheese and green onions. Take the burritos out of the oven and sprinkle the remaining cheese and green onion mixture over the burritos. Return them to the oven for another 5 minutes, until the cheese melts.
Enjoy Black Bean And Carrot Burritos With Cilantro!