Microwave Black Bean Burritos
Submitted by beatty
Microwave black bean burritos done in minutes, no stove required. Spiced black beans, partly pureed for a creamy texture, wrapped in tortillas with a fresh avocado-tomato salsa. An easy vegetarian dinner.
YIELD
2 servingsPREP
10 minCOOK
7 minREADY
25 minWeeknight burritos with zero stove time. Everything but the salsa cooks in a single glass dish in the microwave, start to finish in well under half an hour.
The bean filling has a clever trick. After the spiced black beans cook, you purée half of them and stir them back in. That gives the filling a creamy, refried-bean texture while leaving plenty of whole beans for body, no mashing the whole batch required.
Blooming the cumin, oregano, chili powder, and coriander with the onion and jalapeño first, even in the microwave, wakes up the spices so the filling tastes deep, not flat.
A fresh, no-cook salsa of avocado, tomato, scallion, cilantro, and lime brightens every bite. Warm the tortillas so they roll without cracking, then pile on the beans, salsa, and garnishes. It’s a fast, satisfying vegetarian Mexican dinner.
Kitchen Tips
- Purée only half the beans for a creamy-yet-chunky, refried-style filling.
- Bloom the spices with the aromatics first, even in the microwave, for deeper flavor.
- Warm the tortillas before rolling so they fold without cracking or tearing.
- Make the avocado salsa just before serving so it stays fresh and green.
Variations
- Add corn, rice, or grated cheese to the filling to bulk it up.
- Leave out the jalapeño seeds, or add more, to dial the heat.
- Use whole wheat or low-carb tortillas, or skip them and serve it as a bowl.
Ingredients
Directions
Garnishes: shredded romaine lettuce, sliced red onion, grated Monterey Jack cheese, and sour cream.
Stir oil, onion, jalapeno, and garlic together in 9-inch glass pie plate.
Cover with plastic wrap, leaving one corner open for vent.
Microcook on HICH power 1 minute.
Stir in cumin, oregano, chili powder, and ground coriander; microcook, covered and vented, 1 minute.
Stir in beans and water; microcook, covered and vented, 2 minutes.
Transfer ½ cup bean mixture to blender or food processor and puree.
Stir back into remaining beans.
Season to taste with salt and pepper.
Combine avocado, tomato, scallion, fresh coriander, lime juice, and zest in small bowl.
Season salsa to taste with salt and pepper.
When ready to serve, microcook beans, covered and vented, until very hot, 1 to 3 minutes.
Serve beans with tortillas, salsa, and garnishes.
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