Ingredients:

  • 2 cans (30 oz / 850g) black beans, drained and rinsed
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/4 cup (60ml) water or low-sodium vegetable broth
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 8 large (10-inch / 25cm) whole wheat or flour tortillas
  • 2 cups (225g) shredded Monterey Jack or low-fat Mozzarella
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions:

  1. Sauté the ground cumin, smoked paprika, and garlic powder in olive oil over medium heat for 30 seconds until fragrant.
  2. Stir in the drained black beans and water or vegetable broth. Simmer for 5-7 minutes.
  3. Use a potato masher to crush approximately 40% of the beans to create a creamy texture. Remove from heat once the liquid has reduced to a thick paste.
  4. Warm the tortillas in the microwave for 15 seconds to increase elasticity and prevent cracking.
  5. Place a generous handful of shredded cheese in the center of each tortilla, followed by a scoop of the bean mixture and a sprinkle of chopped cilantro.
  6. Fold the sides of the tortilla inward, then roll tightly from the bottom up to seal the ends.
  7. Heat a lightly oiled skillet over medium-high heat. Place burritos seam-side down first.
  8. Press down lightly with a spatula and sear for 2-3 minutes per side until the tortilla is mahogany-colored and the cheese is melted.