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Spicy Bean and Cheese Burritos

October 2007
Spicy Bean and Cheese Burritos

by 14 people

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Makes: 4 servings

Prep: 5 mins

Cook: 25 mins

  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 15 1/2 ounce can  black beans, rinsed
  • 1/3 cup pickled jalapeno chiles, drained and chopped
  • 1/2 cup Mexican beer, such as Corona
  • 1 15 1/4 ounce can  corn kernels, rinsed
  • 1 14 1/2 ounce can  diced tomatoes, rinsed
  • Juice of 1/2 lime
  • 4 large flour tortillas
  • 1 1/2 cups shredded monterey jack cheese
  1. In a small saucepan, heat the olive oil over medium-high heat. Add the garlic and cook until golden, about 1 minute. Stir in the black beans and jalapenos and cook, lightly mashing the mixture against the side of the pan, for 2 minutes.
  2. Stir the beer into the black bean mixture and bring to a boil. Cook, continuing to mash, until thickened, about 10 minutes. Stir in the corn and tomatoes and cook, stirring, until heated through, about 5 minutes. Stir in the lime juice; set aside.
  3. Lay the tortillas on a work surface. Sprinkle the cheese in the center and spoon about 1/4 cup bean mixture on top. Fold the tortilla burrito-style.
  4. Heat a large skillet over medium-high heat. Place the burritos folded side down in the skillet and cook until browned, about 1 minute on each side.
Tip Waste not
  • Reheat leftover filling and serve with tortilla chips.