Quick Brownbag Burritos

Recipe By: Lori Brodhurst   Photo By: Bush’s® Beans
These are quick enough to whip up anytime and are even good cold, which makes them great for bagged lunches!
  • Prep: 2 Minutes
  • |
  • Cook: 10 Minutes
  • |
  • Total: 12 Minutes
  • 1 (15 ounce) can black beans
  • 1 cup salsa
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 8 (10 inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese
  1. Rinse beans in cold water, drain well.
  2. Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
  3. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.
Nutrition Information
Reviewed By: Ashley
These were delicious and quick. I made my own salsa ahead of time which I think added a lot to the burritos. I also cooked some frozen corn in the microwave and dumped it into the bean mixture a minute or two before serving.
Reviewed By: Utmostrose
Great recipe! I didn't have chili powder so I used sofrito (2 tbsp) and added leftover meatballs from another dish. I also used an 8 ounce block of velvet cheese that I cubes up and melted into the mixture during the last 4 minutes. I warmed the tortillas While the filling cooked. It came out great! It was just my husband and I and we were full after two small burritos each. We have another whole meal of it to which I am going to add some white beans and hot sauce to, as suggested. I came home during my lunch break from classes to cook this and it was fast, easy, and delicious! My husband loved it too!
Reviewed By: mbernard
These are awesome! We've made them several times now. A quick, healthy, great tasting meal.