Black Bean Burritos

These tasted much better than black bean quesadillas according to my children (black is not their favorite kind of bean). Easy to make and well liked by all! Yay! This recipe is from Crystal at the Family Homestead. During the month of January, while I was planning and preparing for a small food budget in February, I decided to invest $8 in Crystal's ebook, "How to Cook with Beans." It was $8 well spent! She gives lots of tips for how to soak and cook beans, as well as pages and pages of recipes. I chose this one first because I have lots of cooked black beans in the freezer, and I thought the addition of shredded carrot would be interesting (my family could not find or taste the carrots, but it made me feel good knowing they were in there!).

Black Bean Burritos

6 cups of cooked black beans
2 cups salsa
1 cup shredded carrots
8 oz cream cheese
6-8 whole wheat tortillas (or white, whatever you have)
shredded cheese

Combine beans, salsa and carrots in pan and simmer for about 15 minutes to allow carrots to soften.


While bean mixture is simmering, layer tortillas in the bottom of casserole pan.


When carrots are soft, add cream cheese.


Stir to combine well, and cook just a few minutes more so that the cream cheese completely melts into the bean mixture.


Layer bean mixture on top of the tortillas, and then a layer of shredded cheese. Continue layering tortillas, bean mixture and cheese until you run out of bean mixture or pan, whichever comes first!


Bake at 350 for about 20 minutes until cheese is nicely melted and bubbly. Serve with sour cream and salsa.


Verdict: Well liked by all, loved by some, will definitely make again!